Ingredients
2
cups Gold Medal™ all-purpose flour
1/4
teaspoon baking powder
1/4
teaspoon salt
1 1/4
cups butter or margarine, softened
1
cup sugar
1
package (7 oz) almond paste, crumbled
1/2
teaspoon almond extract
3
eggs
1/4
teaspoon green paste food color
1/2
teaspoon red paste food color
1/3
cup seedless raspberry jam
8
oz bittersweet baking chocolate, chopped
1/4
cup whipping cream
Preparation
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving 1 inch of paper overhanging at 2 opposite sides of pan. Spray paper with cooking spray.
In small bowl, mix flour, baking powder and salt with whisk until blended. In medium bowl, beat butter, sugar, almond paste and almond extract with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time, until blended. On low speed, beat in flour mixture.
Spread one-third of the batter (1 1/2 cups) evenly in pan (layer will be very thin). Freeze 5 minutes.
Meanwhile, in small bowl, mix green food color into one-third (1 1/2 cups) of the batter. Gently spread over batter in pan. Freeze 5 minutes. In separate small bowl, mix red food color into remaining batter. Gently spread over green batter.
Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Spread jam over bars. In microwavable bowl, microwave chocolate and whipping cream on High about 1 minute, stirring once, or until mixture is smooth. Spread chocolate mixture over jam. Refrigerate 30 minutes or until chocolate is set. Use paper to lift out of pan. Trim edges, if desired. Cut into 8 rows by 4 rows. Store loosely covered.
