Let's Begin!

• Firstly, Preheat your oven to 350°F.
• Then, Line three 9-by-13-inch quarter sheet pans with parchment paper on the bottoms and lightly oil sprayed on anything exposed on the sides set aside.
• Using a hand mixer on high speed, beat butter and sugar in a bowl until pale and fluffy, about 2 minutes.
• Add almond pastry filling, beat until smooth around 3 minutes.
• Add eggs, one at a time, beating well after each addition.
• Slowly add the flour, and beat just until combined.
• Divide the batter evenly into 3 bowls. Add the 12 drops of green food coloring to one bowl, 12 drops of red food coloring to another bowl, and leave the third bowl plain white. Blend the food coloring into each batter to mix evenly.
• Using a spatula, spread each colored batter into each separate prepared pan. Bake each pan until just beginning to brown on the edges, 10-15 minutes. Make sure the middle is set. Cool completely.
• Heat jams separately in glass bowls in the microwave for every 30 seconds heating and stirring until smooth. Cool slightly.
• Place green cake on a clean solid tray or cutting board using wax paper on the bottom. Spread using a spatula heated apricot jam over the green cake. Top with plain (white) cake for the middle. Spread heated raspberry jam over the plain white cake and top with red cake. Press down lightly.
• Chill cakes to set jam.
• Using a sharp knife, trim cake edges to form an even block.
• Slice the cake in long lengthwise into 1 1/2" wide logs (5-6 of them). Separate the bars/logs so you can spread the chocolate down the sides.
• Use a cake decorating spatula to spread melted chocolate over top, sides of each long bar, and smooth chocolate over the ends of each bar until completely covered.
• Note: You can use a hot knife method to make the smooth on top by dipping your metal spatula in hot water and smoothing the chocolate in one direction.
• Chill to set chocolate, then slice into 1/2" thick cookies.
• Serve and enjoy with family and friends!