1-First, preheat your oven to 350°F and get three 9×13 inch quarter sheet pans ready by greasing, flouring, and lining them with parchment paper, leaving a 2-inch overhang for easy removal.

2-In one bowl, beat the egg whites at medium-high speed until stiff peaks form, gradually adding ¼ cup of the granulated sugar for that light, airy base.

3-Separately, in another bowl, beat the 8 ounces of almond paste with the remaining ¾ cup sugar until smooth, then mix in the 1¼ cups softened unsalted butter until it’s pale and fluffy.

4-Add the egg yolks and 1 teaspoon almond extract, blending well.

5-Reduce the mixer speed and incorporate the 2 cups all-purpose flour and ½ teaspoon Kosher salt until just combined, then gently fold in the egg whites to keep everything airy.

6-Divide the batter into three equal parts.

7-Add red food coloring to one bowl and green to another, leaving the third plain.

8-Spread each batter thinly and evenly onto the prepared pans and bake for 8-10 minutes until just set.

9-Let the layers cool completely before assembling.

10-To stack them, place the green layer upside down on a surface, spread half the 10 ounces of warmed raspberry preserves over it, add the plain layer on top, spread the remaining preserves, and finish with the red layer.

11-Cover tightly, add a heavy weight like books on top, and refrigerate for at least 8 hours.

12-Once chilled, bring to room temperature, trim the edges, melt the 7 ounces of semisweet chocolate, and spread half over the top layer.

13-Chill for 10-15 minutes, invert, spread the rest of the chocolate, freeze for about 10 minutes, then cut into 6 strips lengthwise and 16 pieces crosswise for bite-sized cookies.