Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and line three 9x13-inch baking trays with parchment paper.
• In a large bowl, beat the almond paste and sugar until combined. Add the butter and beat until fluffy. Add in egg yolks and almond extract.
• In another bowl, sift together the flour and salt. Gradually add to the almond mixture and mix well.
• In a clean bowl, beat egg whites until stiff peaks form. Fold into the almond mixture gently.
• Divide the batter into three bowls. Add red food coloring to one and green food coloring to another, leaving the third plain.
• Spread batter into each prepared tray. Bake for 8-10 minutes until edges are lightly browned. Cool completely.
• Layer the colors by spreading raspberry preserves between each layer. Cover and refrigerate for several hours.
• Spread melted chocolate over the top and refrigerate until the chocolate is set.
• Slice into rectangular cookies and serve.