1) this recipe calls for 8oz of almond paste but most tubes i've seen in my local stores only have 7oz. how do i scale the rest?
4 large eggs, separated
1 cup sugar
1 (8-oz) can almond paste
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
25 drops red food coloring
25 drops green food coloring
1 (12-oz) jar apricot preserves, heated and strained
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
2) if i do 1/2 of this recipe (which i may), it calls for a 9x13 baking pan. would 9x9 be ok or am i better of with 8x8? this is for a layered cookie.
ETA: Should I make my own almond paste? Is that easy?