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- 2 cans (total of 16 ounces) almond paste
- 3 cups (6 sticks) butter, softened
- 8 eggs separated
- 2 teaspoons almond extract
- 4 cups all purpose flour
- 2 cups sugar
- 1/2 teaspoon salt
- Green food coloring
- Red food coloring
- 2 jars (24 ounces in total) apricot preserves
- 1 bag semisweet chocolate
View Full Recipe at Making Good Choices
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