• 6 eggs, separated
  • 1 1/2 cups sugar
  • 1/4 tsp cream of tartar
  • 1 pound (4 sticks) butter, softened
  • 1 tsp almond extract
  • 12 ounces almond paste
  • 3 cups flour
  • 1/4 tsp salt
  • 2 cups raspberry jam
  • 2 cups semi-sweet chocolate chips


  1. Preheat oven to 350 degrees.
  2. Grease and line 3 15 x 10" baking pans with parchment paper and grease parchment.
  3. In a stand mixer with a wire whisk attachment, beat egg whites, 1/2 cup sugar, and cream of tartar until stiff, 2-3 minutes.
  4. In a stand mixer, cream butter and remaining 1 cup of sugar until smooth. Add egg yolks and almond extract.
  5. Break up almond paste into little pieces and add to the mix until blended.
  6. In a small bowl, combine flour and salt and add to mix.
  7. With wire whisk attachment, fold in egg whites.
  8. Divide dough into 3 equal portions.  Add 2-3 drops of green food coloring to one batch and 2-3 drops of red coloring to another.  Leave one batch of dough natural color.
  9. Evenly spread dough into each baking sheet.  (To spread easier, wet knife occasionally and note that each layer will be thin.)
  10. Back each dough for 15 minutes or until the edges begin to brown.
  11. Cool completely.
  12. Prepare baking sheet with parchment paper and place green layer down first.  Spread 1 cup of jam evenly over.
  13. Place yellow layer of cake on top of jam and spread 1 cup of jam evenly over top.
  14. Place the pink layer over the top of the jam and cover with plastic wrap.
  15. Place a cutting board on top to weigh it down and place in the refrigerator overnight.
  16. Melt 1 cup of chocolate chips  and spread thinly over the red layer. Allow to sit until dry.
  17. Flip cake over onto parchment and melt 1 cup of chocolate chips.  Spread evenly over green cake and allow to set until dry.
  18. Using a serrated knife, trim edges and cut into 1" squares.

Yield: About 80 cookies