My Favorite Holiday Cookies

This has to be my all time favorite cookie to make around Christmas.  Always a hit!  Enjoy!

Venetian Layered Cookie Bars

Makes about 56

8 ounces almond paste
1-1/2 cups butter or margarine, softened
1 cup granulated sugar
4 large eggs (separated)
2 cups sifted all-purpose flour
1 teaspoon almond extract
1/4 teaspoon salt
4 drops red and green food coloring
1 (12 ounce) jar of apricot or seedless raspberry jam
2 1/2 squares of semi sweet chocolate

Grease three 9 x 13-inch baking pans. Line with waxed paper. Preheat oven to 350 F. Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt. In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond
mixture. Divide dough into three 1-1/2-cup portions. Add red coloring to one of the portions, and green to another, stirring until mixture is evenly colored. Spread the batter in the three separate prepared pans (keeping the colors separate). Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly. Stack layers in a 9 x 13 inch pan, spreading jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight. Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cut into 1-inch squares.

Yummy!