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You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.
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Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.
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Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment.
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Mix on medium speed until the mixture is in fine crumbles.
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Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined.
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Beat in the egg yolks, one at a time, until smooth.
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Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.
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In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer).
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Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest.
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The batter should be fluffy.
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Color the batter: Divide the batter evenly among 3 bowls.
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Stir enough red food coloring into 1 bowl to make a deep salmon color.
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Stir enough green food coloring into another bowl to make a medium green color.
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Leave the third bowl uncolored.
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Bake the layers: Transfer the batter to the prepared pans (one pan for each color).
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Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops.
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Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes.
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Let cool completely in the pans on wire racks.
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Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges.
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Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.
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Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary).
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Spread the remaining jam on top of the plain layer.
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Unmold the red cake layer and slide it onto the plain layer.
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Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers.
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Refrigerate at least 4 hours or overnight.
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Unmold the cake: Remove the cans and plastic wrap.
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Place a cutting board on top of the cake and flip to unmold it onto the cutting board.
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Remove the parchment from the top of the green layer.
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Trim the cake: Trim the sides with a knife to make straight edges.
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Spray a wire rack with cooking spray; set the rack over a baking sheet.
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Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.
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Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake.
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Dip an offset spatula in the hot water and smooth the top and sides.
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Let set slightly.
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Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.
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Cut into pieces: Slide the cake back onto the cutting board.
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Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces.
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For clean edges, dip the knife in warm water and wipe it with a cloth between cuts.
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Store in an airtight container at room temperature for up to 1 week.
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If the lines in the chocolate don't hold their shape, let the chocolate set a little longer and try again.
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Photograph by David Malosh
