Italian Almond Bars

Italian Almond Bars: Makes 72 ( 2 points)

from "Weight Watcher's" magazine

2 c, flour
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
1 c. sugar
1 can ( 7 oz) almond paste
4 eggs
1 tsp. vanilla
1/2 tsp. almond extract
10 drops red food coloring
6 drops green food coloring
1/4 c. seedless raspberry spreadable fruit
1/4 c. low sugar apricot preserves
6 oz. bittersweet chocolate, melted

Place oven racks in upper and lower thirds of oven and preheat to 350. Spray 3 (13 x 9) pans with cooking spray. Line with wax paper and spray lightly with cooking spray.
Combine the flour, baking soda and salt in a bowl.
With a mixter on high speed, beat the butter, sugar and almond paste until light and fluffy. Add eggs, one at a time, beating between each. Beat in vanilla and almond extract. Decrease speed to low. Add flour mixture, mixing until blended.

Divide dough into thirds. Tint one part with red food coloring, another part with green and leave the third part untinted.
Spread each layer in a prepared pan and bake for 12 minutes, rotating pans halfway through cooking time.
Remove to wire racks to cool completely.

Invert green layer onto a cutting board. Remove wax paper. Spread with raspberry spreadable fruit. Top with white layer. Remove wax paper and spread with apricot preserves. Top with red layer and remove paper. Cover with plastic wrap and place another cutting board or heavy skillet over the top. Refrigerate for several hours or overnight.

Melt chocolate. Spread over cake and let stand until chocolate hardens. Cut into 72 bars. You can freeze for up to 2 months.