From the kitchen of Stephanie Knewasser.  I found this in
the December 2001 issue of  Good Housekeeping
magazine.  The almond cake like layers are filled with
apricot preserves then topped with a thin layer of
chocolate.  I serve them in cupcake papers.
Grease 3 8x8 pans.  Line pans with wax paper.
Grease & flour wax paper.
Beat:
1 can (7 to 8 oz) almond paste, broke into chunks
3/4 c butter or margarine, softened
3/4 c sugar
1/2 tsp almond extract
Beat well.  Some small lumps will remain.
Add, 1 at a time:   
 3 large eggs
Add & mix, just until combined:
1 c flour
1/4 tsp salt
In bowls, divide batter into 3 equal parts (~1 c each).
Add ~15 drops of
red food coloring to one.
Add ~15 drops of
green food coloring to another.
Leave one bowl untinted.
Spread each bowl into it's own prepared pan.

Bake @ 350, 10-12 minutes or until set & toothpick comes
out clean.
Cool in pans 5 minutes.  Loosen edges with a knife.
Cool completely.
Press through a sieve:
2/3 apricot preserves
Assemble:
green cake, preserves, white cake, preserves, red cake.
Combine & melt:
3 oz semisweet chocolate
1 tsp crisco
Spread on top of red layer, NOT sides.  Refrigerate at
least 1 hour before cutting with a serrated knife.  Trim
edges.  Cut into 36 squares.  Store in refrigerator up to 1
week.
Italian Tri Colors
Italian TriColors
Italian Tri Colors
Italian Tri Colors
Italian Tri Colors
Place layers top down, then peel
off wax paper.
Top with chocolate.  No need to be
perfect.
Trim edges.  Note there's just
enough apricot to hold layers
together.
Serve in cupcake papers.
"It's not how much we give but how
much love we put into giving."
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