Ingredients
4 large eggs, room temperature1 cup sugar4 ounces almond paste, cut into small pieces1/2 cup stick margarine1/2 cup almond flour 1/2 cup matzo cake meal1/2 teaspoon salt1/2 teaspoon vanilla extract 6 to 8 drops red food coloring6 to 8 drops green food coloring1/4 cup seedless raspberry jamGLAZE:1 cup dark chocolate chips1 tablespoon shortening Dash salt
Preparation
Preheat oven to 375°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease parchment. In a large bowl, beat eggs and sugar until thick and lemon-colored, 2-3 minutes. Gradually add almond paste; mix well. Gradually add margarine, almond flour, cake meal, salt and vanilla.
Divide batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread each portion into a separate prepared pan.
Bake until a toothpick inserted in center comes out clean and edges begins to brown, 10-12 minutes. Cool 10 minutes before gently removing from pans to wire racks to cool completely.
Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.
For glaze, in a microwave, melt chocolate chips, shortening and salt; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over onto another piece of waxed paper; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.
With a sharp knife, trim edges. Cut into 4 rows; cut each row into 1-in. slices.
