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1
Preheat the oven to 325F.
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2
Grease 3 large baking sheets or half-sheet pans and spread parchment or wax paper on each one.
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3
Grease the parchment paper with butter.
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4
In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, butter, sugar, and egg yolks on medium speed for about 5 minutes, or until light and fluffy.
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5
Using a wooden spoon, stir in the flour until well incorporated.
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6
In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form.
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7
Fold a third of the egg whites into the batter to lighten it.
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8
Gently fold in the remaining two thirds of the whites.
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9
Divide the batter into three portions and put each in its own small bowl.
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10
Mix one portion with red food coloring, mix another with green food coloring, and leave the final portion white.
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11
Spread each portion of batter on one of the baking sheets, spreading it with a palette knife or spatula.
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12
Spread the batter as thinly and evenly as you can, so that it covers the baking sheets.
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13
Bake for about 15 minutes, or until set.
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14
Remove from the oven, invert each baked piece of dough on wire racks, remove the parchment paper, and let cool completely.
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15
When the layers are cool, spread raspberry jam on the green layer and top with the white layer.
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16
Spread the apricot preserves on the white layer and top with the red layer.
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17
Cut the cookies into 1-inch-wide rectangles, 2 to 2 1/2 inches long.
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18
Dip each into the warm Chocolate Glaze to coat all sides and let set on wire racks until the chocolate Cools.
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19
For the Chocolate Glaze:
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20
In the top of a double boiler set over barely simmering water, melt the chocolate and butter, stirring gently, until melted and smooth.
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21
Remove the top of the double boiler from the heat and set aside to allow the chocolate to cool to room temperature.
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22
It is ready when you stick the tip of your finger in it and it does not feel hot.
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23
Use immediately.
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24
(If there is any leftover glaze, refrigerate it and reheat to drizzle over ice cream or pound cake.)
