ACTIVE: 30 min l TOTAL: 35 min l MAKES: about 50
1 7-ounce tube almond pasteGrated zest of 1 orange, plus3 tablespoons orange juice1 teaspoon pure vanilla extract1 11-ounce pound cake, crumbled½ teaspoon almond extractRed, yellow and green food coloring12 ounces semisweet chocolate, chopped1 tablespoon vegetable shortening
1. Pulse together the almond paste, orange zest and juice and vanilla extract in a food processor until combined. Add the crumbled pound cake and almond extract, then pulse to combine.
2. Divide the mixture into 3 equal portions and tint each separately with food coloring; you will have 3 separate portions of red, yellow and green. Pat each portion into a 5½-inch square, then stack the squares on top of one another. Cut the stack into ¾-inch squares.
3. Put the chocolate in a heatproof bowl and melt in the microwave in 15-second intervals, stirring, until smooth; stir in the shortening. Dip the squares in the chocolate to coat, letting the excess drip off. Transfer to a parchment-lined baking sheet and refrigerate until set.
JUSTIN WALKER.