I made them a few years ago from a recipe on the Internet. They're labor intensive and the end result was not that great, although i do not posses a great baking gene, which may have contributed to their mediocrity.

In my opinion the ones they sell Lombardi's market can't be beat, but it's all a matter of taste or maybe the recipe I used wasn't that good.

I feel the same way about sfoo-ya-del (the clam shaped flaky pastries that I can never spell). after seeing a page (3-4 columns)of instructions in Gourmet, I decided to leave that to the experts too!

I gave you a link to a recipe at Epicurious which was rated highly. Perhaps this one is better than the one I tried, although they all look similar to me. If given a choice between the jams, I prefer raspberry.
sue

1 can (8 oz.) almond paste
1 cup butter, softened (no substitutes)
1 cup sugar
4 eggs, separated
2 cups all-purpose flour
6 to 8 drops red food coloring
6 to 8 drops green food coloring
1/4 cup seedless red raspberry jam
1/4 cup apricot jam
1 cup semi-sweet chocolate chips
Directions:
Grease the bottoms of three matching 13x9x2 baking pans (or reuse one pan). Line the pans with waxed paper; grease the paper.

Place almond paste in a large mixing bowl; break up with a fork. Cream with butter, sugarand egg yolks until light, fluffy and smooth. Stir in flour.

In another mixing bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended. Divide dough into three portions (about 1-1/3 cups each). Color one portion with red food coloring and one with green; leave the remaining portion uncolored. Spread each portion into the prepared pans.

Bake at 350°F for 10-12 minutes or until edges are light golden brown. Invert onto wire racks: remove waxed paper. Place another wire rack on top and turn over. Cool completely.

Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a cookie sheet and set a cutting board or heavy, flat pan on top to compress layers. Refrigerate overnight.

The next day, melt chocolate in a double boiler. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into 1/2-inch strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.

Oh, those Oreo Truffles are so good...I was just thinking how I should make a batch for the holidays.

How do you do the cheesecake pops?

Sue