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I first saw this recipe in a 1986 Family Circle Christmas Helps magazine.  I adapted the recipe somewhat and made them for Christmas that year and in 1988, they won a blue ribbon at the Hamilton County (Cincinnati) fair.They are not difficult to make and the dough is easy to handle, but they do take a bit of time especially if you don’t have three 9×9 pans for baking the three layers (which I don’t).  I used one pan, rinsed it out, re-greased and paper-lined it and used it again for the remaining two layers.  You could also use three round layer cake pans (which I do have but wanted this to be square).

They make a festive almond-flavored cookie bar with three layers of colors, the taste boost of your favorite jam or jelly and a thin chocolate topping.

RIBBON LAYER BARS


4 oz almond paste (half of an 8-oz can)
1/2 cup granulated sugar
¾ cup butter, softened
2 eggs
½ tsp. almond extract
1 cup all-purpose flour
Green, yellow and red food coloring
6 Tblsp. jam or jelly (I used some homemade blueberry jam)
½ cup chocolate chips (Ghiradelli milk chocolate)

Preheat oven to 350 degrees F

Grease and then line with waxed paper 9-inch baking pans or layer cake pans.

In the large bowl of a mixer, place almond paste, sugar and butter.  Beat until creamy and smooth.

Add eggs and almond extract, beating to blend.  Add flour, beating just until flour is absorbed.

Dough will be soft.  Divide dough between three bowls.  This is one time I use paper bowls for easy clean-up.  To one bowl add 3 drops of yellow food coloring, and 3 drops of red and green to the other two bowls.  Mix each bowl to a pale color.

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Spoon the tinted dough into the three prepared pans and bake @ 350 degrees for 15 minutes.

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Using the waxed paper, lift each layer onto a cooling rack.  Let rest for 5 minutes, then remove the waxed paper and allow the layers to continue cooling.

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Place the green layer on an aluminum-foil-lined pan or plate and spread the top with 3 Tblsp. jam/jelly.

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Place the yellow layer on top of the green and spread 3 Tblsp. Jam/jelly on the top.

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Place the red layer on top of the yellow layer.  Cover with foil and weight with a large book.  Place in refrigerator overnight.

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The next morning, melt chocolate chips and spread over the top pink layer.

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Allow to set for 10-15 minutes and then cut into squares or bars.

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These keep well for several days.]

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