Categories: Dessert
Ingredients
- 4 large eggs, room temp
- 1 cup sugar
- 4 oz. almond paste, cut into small pieces
- 1/2 cup stick margarine, softened
- 1/2 cup almond flour
- 1/2 cup matzo cake meal
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 6 to 8 drops red food coloring
- 6 to 8 drops green food coloring
- 1/4 cup seedless raspberry jam
- Glaze:
- 1 cup dark chocolate chips
- 1 tbsp. shortening
- Dash salt
Directions
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Preheat oven to 375. Line bottoms of 3 greased 8-inch square baking pans with parchment; grease parchment. In a large bowl, beat eggs and sugar until thick and lemon-colored, 2 to 3 minutes. Gradually add almond paste; mix well. Gradually add margarine, almond flour, cake meal, salt and vanilla.
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Divide the batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread each portion into prepared pans.
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Bake until a toothpick inserted in the center comes out clean and the edges begin to brown, 10 to 12 minutes. Cool for 10 minutes before gently removing from pans to wire racks to cool completely.
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Place red layer on waxed paper; spread with 2 tbsp. jam. Top with plain layer and remaining jam. Add green layer; press down gently.
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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 later. Refrigerate 20 minutes or until set.
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With a knife, trim edges. Cut into 4 rows; cut each row into 1-inch slices.