• Preheat the oven to 350 °F. Line 3 quarter sheet pans (9.5"x13") with parchment paper or generously butter and flour the pans. If you don't have 3 pans you can hold the batter at room temperature until a pan is free and bake in batches.
• Cream 12 oz almond paste with 1 cup (8 oz) of the sugar until well-combined. With the mixer running, add 12 oz unsalted butter and increase the speed to medium. Cream until light and aerated. Scrape down the bowl and paddle.
• Add 6 egg yolks, ½ teaspoon table salt and 2 teaspoons vanilla extract and mix to incorporate. With the mixer running on low, add 12 ½ oz all purpose flour and mix just until incorporated. Remove the bowl from the mixer.
• In another bowl, whip 6 egg whites with the remaining 1/3 cup of sugar to full peak. Fold the egg whites into the batter. Divide the batter evenly into 3 bowls. Use the red food coloring to tint one portion and the green coloring to tint another portion.
• Spread each of the batters into one of the prepared sheet pans. Try to get the batter as even and flat as possible. The more even the cakes bake, the better the finished cookies will look.
• Bake until the cake springs back when lightly pressed and is golden brown around the edges, about 12-15 minutes. These are thin layers. Be careful to not overbake.
• Cool the cakes in the pan. If you need to reuse a pan, allow the layer to cool for 5-10 minutes then slide the baked cake out of the pan onto a cooling rack. Prep the pan for the next layer.

Assembly

• Place a piece of parchment paper on the back side of a baking pan or tray. Flip the green layer out of the pan onto the parchment lined pan and peel off the parchment. Spread 1/2 the preserves over the cake. Flip the white layer onto the green layer. Spread the remaining preserves over the white layer. Top with the red cake layer.
  1 cup seedless raspberry preserves
• Place a piece of clean parchment over the red layer and flip the entire cake into a sheet pan. Cover the pan with plastic wrap. Place another sheet pan on top of the cake and place a heavy object onto the pan to weigh down the cake. Refrigerate for 4 hours or over night.
• Unwrap the pan and spread 1/2 the melted chocolate over the green layer. Once the chocolate is set, place the parchment on the chocolate and flip the cake again. Spread the other 1/2 of the melted chocolate over the red layer. Once the chocolate is set you're ready to slice the cookies.
  4 oz semi sweet chocolate
• Use a serrated knife to trim all 4 sides of the cake. Use a ruler to measure out 2" increments across the short side of the rectangle. Slice the cake into 2" wide strips. Measure out 1/2" increments along each strip and slice into 1/2" pieces.
• Store the cookies in a covered container for 1-2 days at room temperature or up to a week refrigerated. You can stack the cookies in the container but put a layer of parchment or wax paper between the layers to prevent them from sticking together. The cookies can also be frozen for 2-3 months