Italian rainbow cookies for st Patrick’s day

Ingredients:

• 1 can (8 ounces) almond paste  (not marzipan)
• 1-1/2 cups butter, room temperature
• 1 cup sugar
• 4 eggs, separated
• 1 teaspoon almond extract
• 2 cups flour
• 1/4 teaspoon salt
• green, blue, and yellow liquid food coloring
• 1 jar (12 ounces) apricot preserves
• 5 ounces semisweet chocolate

Directions:

1. Preheat oven to 350-degrees F.
2. Grease three 13 x 9 x 2-inch baking sheets.
3. Line with wax paper; grease paper.
4. Break up the almond paste in a large bowl with a fork.  Add butter, sugar, egg yolks, and almond extract.  Beat with electric mixer until light and fluffy, about 5 minutes.  Beat in flour and salt.
5. Beat egg whites in another bowl until stiff peaks form.  Fold into almond mixture.
6. Divide batter into three bowls.
7. Dye one bowl a bright shade of green by adding about 1 teaspoon of green food coloring.
8. Dye the second bowl a bright lime green by first dying it bright yellow then slowing mixing in a few drops of blue until you get the desired shade.
9. Dye the third bowl a pastel shade of green (about 1/2 teaspoon of color) then add a couple drops of blue to get the final shade.
10. Spread each bowel into the different  sheets.
11.  Bake for 15 minutes or until edges are lightly golden.
12.  Immediately remove cakes from pans onto wire racks.  Cool thoroughly.
13. Place one layer on upturned baking sheet.  Heat apricot preserves in a small saucepan and strain.  Spread half the preserves over the layer to edges.
14. Place second  layer on top.  Spread with remaining preserves. 
15. Place lastlayer, top-side up.  Cover with plastic wrap.  Weight down with a large wooden cutting board or heavy tray.  Refrigerate overnight.
16. Melt chocolate.  Trim cake edges even.  Frost top layer with chocolate.
17. Cut into strips 1-inch wide by 2-inches long or cut into small squares.