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- 4 large eggs, separated
- 1 cup sugar
- 1 (8-oz) can almond paste
- 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 25 drops red food coloring
- 25 drops green food coloring
- 1 (12-oz) jar apricot preserves, heated and strained
- 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Directions:View on Smitten Kitchen
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