Preheat oven to 175°C. Coat three 33 x 23 cm pans with parchment paper, allowing some of the paper to hang over one end for easy removal.
In a stand mixer, break up almond paste then add the butter, sugar, egg yolks and almond extract. Beat with a paddle until light and fluffy, about 5 minutes.
Next beat in flour and salt until mixed together well.
In a separate bowl, beat the egg whites to stiff peaks then fold into almond mixture until well blended.
Divide the mixture into 3 bowls in equal portions. Add the green coloring to one portion, red to another portion, and leave the third uncolored.
Spread each portion evenly into individual pans until it covers the whole sheet in a thin layer.
Bake each sheet for approximately 15 minutes until the edges are golden brown. Once removed from the oven, remove the cake from the sheet pan immediately and let cool.
Once the layers are all cooled, spread preserves on green layer then stack yellow layer on top of green, spread preserves on yellow layer and stack red layer on top of the yellow layer.
Cover the top of the layered cake with parchment and press down with large board gently until the layers stick together.
Melt chocolate and spread evenly over top of the cookies, let harden at least 30 minutes, then cut into individual pieces.
0 servings