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1. Preheat the oven to 350u00b0 Fahrenheit.
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2. Butter three 8-inch square baking pans.
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3. Line the bottom of each pan with parchment paper and butter the parchment.
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4. Dust with flour and knock out the excess flour.
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5. Sift the flour and salt together in a small bowl and set aside.
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6. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, sugar, and almond extract together until small crumbs form.
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7. Add the butter and beat on high speed until the mixture is combined.
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8. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.
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9. Add the orange zest and beat until combined.
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10. Add the flour mixture in three parts, beating on low speed after each addition until combined.
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11. Divide the batter among three small mixing bowls.
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12. In the first bowl, add a few drops of orange food coloring to the batter, and mix well.
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13. Continue to add a few drops of food coloring and mixing until the batter is medium orange in color.
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14. In the second bowl, add the cocoa powder to the batter and whisk until fully incorporated.
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15. Leave the third bowl plain.
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16. Pour each batter into a prepared pan and smooth the tops.
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17. Bake the layers for 12 to 15 minutes or until a toothpick inserted in the center of each layer comes out clean.
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18. Transfer the pans to a wire rack and cool for 20 minutes.
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19. Invert the cakes onto the rack, remove the pans, and let cool completely.
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20. Remove the parchment.
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MAKE THE FILLING.
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In a small saucepan over low heat, stir the jam and amaretto until warmed through and completely blended, 3 to 5 minutes.
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ASSEMBLE THE TRICOLOR COOKIES.
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1. Place the chocolate layer on a serving rack and evenly spread half of the apricot jam over the top.
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2. Top with the plain (or white) layer and spread with the remaining apricot filling.
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3. Top with the orange layer and let the layers sit in the refrigerator for 5 minutes (or while you make the chocolate glaze).
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MAKE THE GLAZE.
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1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
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2. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.
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3. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
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4. Spread the glaze over the top of the bar cookies, completely covering the orange layer (some glaze may spill down the sides of the cake).
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5. Place the tray in the refrigerator until the chocolate topping completely sets (about 1 hour).
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6. Remove the tray from the refrigerator, wait 30 minutes for the chocolate to warm up, and cut into 20 individual squares or use a small cookie cutter to create your own shapes.
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7. The bars can be stored in the refrigerator, tightly covered, for up to 4 days.
