Venetians (Petits Fours)
6 dozen
15 minutes — 350F

(Prepare 1 day ahead.)

1 (8-ounce) can almond paste
3/4 pound butter, softened
1 cup sugar
4 eggs, separated
1 teaspoon almond extract
2 cups sifted flour
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
1 (12-ounce) jar apricot preserves
2 1/2 ounces semisweet baking chocolate, melted

Preheat oven to 350F. Oil three 13x9x2-inch baking pans. Line with wax paper, allowing paper to extend over the short ends. Oil paper.

Break up almond paste in large bowl. Add butter, sugar, egg yolks, and almond extract. Beat with an electric mixer 5 minutes, until light and fluffy.

Beat in flour and salt.

Beat egg whites until stiff. Fold into almond mixture.

Divide mixture into three equal portions. Add green food coloring to one portion and red food coloring to another, leaving the last portion plain. Spread each portion in a separate pan. Bake until edges are golden.

Immediately remove cakes from pans, using the wax paper overhangs.

Heat apricot preserves in a small saucepan. Strain.

Slide green cake layer onto a large cookie sheet, peeling off wax paper. Spread half of warm preserves over layer to edges. Slide yellow cake layer on top, peeling off wax paper. Spread with remaining preserves. Slide pink layer, right side up, onto yellow layer, peeling off wax paper.

Cover with plastic wrap. Weight down with a large cutting board. Refrigerate overnight.

The next day, trim hard edges off cake. Spread chocolate over cake to edges. Let stand 10 minutes or until hardened. Cut cake into 1-inch squares.