Layered Rainbow Cookies

8 ounces almond paste
1 cup butter, softened (no substitute)
1 cup granulated sugar
4 eggs
2 cups all-purpose flour
7 drops red food coloring
7 drops green food coloring
1/4 cup seedless red raspberry jam
1 cup semisweet chocolate pieces

Grease the bottoms of 3 matching 13 x 9 x 2 inch baking pans. Line the pans with wax paper, then grease the paper. Heat oven to 350 degrees F (180 degrees C).

Place almond paste in a large mixing bowl; break up with a fork. Separate the eggs. Cream butter, sugar and egg yolks until light, fluffy and smooth. Stir in flour.

In another mixing bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended.

Divide dough into 3 portions - about 1 1/3 cups each. Color one portion with red food coloring and one with the green; leave the remaining portion uncolored. Spread each portion into the prepared pans. Bake for 10 to 12 minutes or until edges are light golden brown.

Invert onto wire rack remove wax paper. Place another wire rack on top and turn over. Cool completely.

Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with the uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a cookie sheet and set a cutting board or heavy flat pan on the top to compress layers. Refrigerate overnight.

The next day, melt chocolate in a double boiler. Spread over top layer; allow to harden. With a sharp knife trim edges. Cut into 1/2 inch strips across the width; then cut each strip into 4 to 5 pieces. Store in airtight containers.