- 7 oz (one tube/can) of marzipan or almond paste
- 1 C. sugar
- 3 sticks softened unsalted butter
- 4 large eggs (separated)
- 1 tsp. almond extract
- 2 cups sifted flour (sift before measuring)
- 1/4 tsp salt
- Food coloring (green and red)
- 12 oz. seedless raspberry jam
- 6 oz. semi-sweet chocolate chips
Preheat the oven to 350 degrees. Grease a 13x9 baking pan. Line the bottom with parchment paper, letting it extend at each end.
Break marzipan paste into small pieces and grind with the sugar in a food processor until no lumps remain. (cook's note - the first time I did this I did not have a food processor so I did this step by hand. A mixer will not work, you must work the marzipan and the sugar together until it is as smooth as possible). Transfer to a large bowl and add butter. Beat with electric mixer until light and fluffy. Add yolks and almond extract and beat well. Beat in the flour and salt on a low speed.
In a separate bowl, beat egg whites until they hold a stiff peak. Stir 1/3 of egg whites into batter. Fold in the remaining egg whites until thoroughly incorporated. Divide the dough into thirds (about 1 1/2 cups each). Add green food coloring to one and red to another. Spread each 1/3 of the batter into the prepared pan in a very thin layer.
Bake in the middle of the oven for 7-10 minutes. Repeat with each layer. Cool completely. Spread half of the jam over the green layer and top with the plain layer. Spread the remaining jam over on top of the plain layer and top with the pink layer. Wrap in plastic wrap and weight. Chill for at least 3 hours. Cover with melted chocolate. Cut into 12X12 diagonals.