– Position a rack in the oven and preheat. Grease, flour, and line the bottoms of three sheet pan with paper. – Beat egg whites at medium-high speed until they just hold stiff peaks. Add sugar a little at a time, beating until whites hold stiff, glossy peaks.
– Switch the mixer to the paddle attachment and beat together the almond paste and remaining sugar until well-mixed.
– Add softened butter and beat until pale and fluffy. Add egg yolks and almond extract and beat until well combined. Reduce speed to low, then add flour and Kosher salt.
– Fold half of the egg white mixture into the almond mixture to lighten, then fold in remaining whites gently but thoroughly.
– We recommend weighing the batter on a food scale, then dividing equally in thirds into three separate bowls. – Stir drops of red food coloring into one bowl and green food coloring into another, leaving the third bowl plain.
– Bake the layer for 8 to 10 minutes, until just set. Repeat with the remaining bowls of cake batter and sheet pans.
– Flip the white layer on top of the green layer and peel off the paper. Spread with remaining preserves. Invert the red layer on top of white layer and discard the paper.
– Cover tightly with plastic wrap and place another quarter sheet pan on top. Place in the fridge to chill. – Remove the weights and plastic wrap and let the layer sit on your counter. Melt the chocolate wafers.
– Trim the edges. Use a small offset spatula to quickly spread half of the melted chocolate in a thin layer. Place the cake back in the fridge to firm up the chocolate. Freeze the chocolate-covered cake until just slightly firm.
– Cut lengthwise into strips, then cut each strip crosswise into pieces. The cookies are much easier to cut when cold.
– The cookies can be stored in an airtight container in the fridge or freezer.