makes 24 cookies
Cooking spray
1 (8-ounce) package almond paste (such as Solo)
1 cup granulated sugar
1 1/2 cups (12 ounces) unsalted butter, softened, divided
4 large eggs, separated
2 teaspoons almond extract
2 cups (about 8 1/2 ounces) all-purpose flour
1/4 teaspoon kosher salt
Red liquid food coloring
Green liquid food coloring
1/2 cup seedless red raspberry jam, divided
1 1/2 cups chopped (60% cacao) bittersweet chocolate (from 3 [4-ounce] bars)
Preheat oven to 325°F with racks in top third and lower third positions. Lightly coat 3 (9- x 13-inch) baking pans or 3 small (9 x 12 1/2-inch), rimmed baking sheets with cooking spray, and line bottoms with parchment paper; set aside.
Beat together almond paste, sugar, and 1/2 cup of the butter in a large bowl with an electric mixer on medium speed until combined, about 1 minute. Add remaining 1 cup butter, and beat on medium speed until pale and fluffy, 2 to 3 minutes. With mixer on low, add egg yolks, one at a time, beating until just combined after each addition. Beat in almond extract on low speed until just combined. Keep mixer on low and gradually add flour and salt, beating until just combined; set aside.
Using clean mixer blades, beat egg whites in a separate large bowl on high speed until stiff peaks form, 4 to 5 minutes. Working in batches, gently fold egg whites into batter until fully combined. Divide batter evenly among 3 bowls (about 1 2/3 cups, or 13 ounces, each). To first bowl, stir in red food coloring to desired color; spoon red batter into first prepared pan, spreading evenly. To second bowl, stir in green food coloring to desired color; spoon green batter into second prepared pan, spreading evenly. Spoon remaining plain batter into remaining prepared pan, spreading evenly. Place 2 pans in upper third of preheated oven, ensuring pans aren’t touching. Place remaining pan in lower third of oven. Bake in preheated oven until a toothpick inserted in centers comes out clean, 10 to 13 minutes, rotating pans between top and bottom racks halfway through bake time. Let cool completely in pans on wire racks, about 30 minutes.
Spread 1/4 cup of the jam in an even layer over top of cooled green layer in pan. Invert plain (un-dyed) layer on top of green layer; remove and discard parchment paper. Spread remaining 1/4 cup jam in thin layer over plain layer. Invert red layer on top of plain layer; remove and discard parchment paper. Place a layer of plastic wrap over red layer. Place one of the used baking pans on top of stacked layers. Place weights (such as plates or cans) evenly on top of pan. Refrigerate until firm, at least 4 hours or up to 12 hours.
Remove weights, pan, and plastic wrap. Invert stack onto a cutting board. Remove and discard parchment paper. Using a serrated knife, trim and discard edges. Place stacked cakes, green layer up, on a wire rack set inside a large, rimmed baking sheet; set aside.
Microwave chocolate in a medium-size heatproof bowl on HIGH in 30 second intervals, stirring after each interval, until chocolate is melted, about 1 minute and 30 seconds total. Spread melted chocolate over tops and sides of stacked layers. Let cool slightly at room temperature, about 5 minutes. Using fork tines, scrape wavy lines into chocolate. Refrigerate, uncovered, until chocolate is set, about 30 minutes. Using a serrated knife, cut into 24 (1 1/2- x 2 1/2-inch) rectangles. Store in an airtight container at room temperature for up to 1 week.