Venetians
4 eggs separated
8 oz. almond paste
1 1/2 cups butter or margarine
1 cup sugar
1 teaspoon almond extract
2 cups flour
1/4 teaspoon salt
Grease three 13" X 9" tins, line with wax paper and grease again. Beat egg whites till stiff. Break up almond paste and add butter, sugar, egg yolks and almond extract. Beat till fluffy. Blend in flour and salt. Fold beaten egg whites into almond mixture. Remove 1 1/2 cups batter and spread in one pan. Remove another 1/1/2 cups batter and add 10 drops green food coloring, spread in second pan. To remainder, add 8 drops red food coloring and spread in third pan. Bake in 350 degree oven for 15 minutes. Layers will be very thin. Remove from pans immediately and cool.
Spread apricot jam on green layer and cover with yellow layer. Spread more jam on yellow layer and cover with pink layer. Cover with plastic wrap, then a board and something heavy on top and leave overnight. Spread 2 ounces melted chocolate on top and cut into 1 inch squares
