Rainbow Cookies

8 ounces almond paste1 cup butter, softened1 cup (7 ounces) sugar4 eggs, separated2 cups (10 ounces) all-purpose flour1frac12; teaspoons almond extractRed and green food coloringfrac14; cup seedless raspberry jamfrac14; cup apricot jam1 cup (6 ounces) semisweet chocolate chips, melted2 tablespoons butterfrac14; cup heavy cream

Heat oven to 350 degrees. Lightly coat 3, 9-by-13-inch pans with cooking spray. Line with parchment paper long enough to help remove layers. Spray parchment paper.In a large bowl beat almond paste on high for about 1 minute this is critical or paste will not incorporate. Beat in butter, sugar, egg yolks and almond extract. When mixture is fluffy and smooth, stir in flour.In a separate bowl beat egg whites until soft peaks form. Fold into dough. Divide dough into 3 equal portions. Mix one portion with red color, another with green, until desired shade is achieved. Spread each portion of dough into a pan. Bake for 8 minutes. Remove from pan, peel off paper and cool on racks.Line a 10-by-15-inch jelly roll pan plastic wrap large enough to enclose all layers when assembled. Place green layer on plastic; spread with raspberry jam. Top with plain layer; spread with apricot jam. Top with red layer. Wrap layers plastic wrap and place a heavy cutting board on top to compress. Chill for 8 hours.For the coating: In a saucepan over medium-low heat stir chocolate chips, butter and heavy cream until melted and well combined. Unwrap layers, spread chocolate on top; refrigerate until firm, about 30-60 minutes. Trim sides; cut into small squares or rectangles.Makes six dozen.