VENETIANS (3 Layer cookies)

Grease 3 13 x 9 x 2 inch pans. Line with waxed paper and grease again. In a large bowl, add almond filling, butter, sugar, egg yolks & almond extract. Beat with electric mixer for 5 minutes. Beat in flour and salt. In a small bowl beat egg whites until stiff peaks form. With wooden spoon, fold egg whites into almond mixture.

Remove 1 1/2 cups of batter and spread evenly into prepared pan. Remove another 1 1/2 cups of batter and add green food coloring and spread into second prepared pan evenly. Add red food coloring to the remaining 1 1/2 cups of batter and spread that into last pan evenly.

Bake for 15 minutes @ 350 (cake should be 1/4 inch thick). Remove cakes and cool thoroughly. Place green layer on cookie sheet. Heat apricot preserves and strain. Spread 1/2 of warm preserves over green layer. Slide yellow layer on top of green layer and spread with remaining preserves. Put pink layer on top and cover with plastic wrap and weight down with heavy plate. Refrigerate over night.

Next day, melt chocolate over water in a small bowl. Spread to edge of cake. Cut into 1 inch square pieces.