MAKE THE CAKE LAYERS: In a medium-sized bowl, whisk the flour and salt until well combined; set aside.

Using your fingers, soften the almond paste, break it into small pieces and add it to a stand mixer bowl.

Add the butter and ¾ cup of the sugar and cream until light and fluffy, scraping down the sides occasionally, about 5 minutes.

Add the egg yolks, one at a time, allowing each to fully combine before adding the next.

Add the almond extract and mix to combine.

Add the flour mixture and mix until just combined.

Transfer the batter to a large bowl.

In a clean stand mixer bowl, whip the egg whites, on medium speed, until foamy.

With the machine running, sprinkle in the remaining ¼ cup of sugar, increase the speed to medium-high and whip to medium peaks.

Add ½ of the egg white to the batter and mix to combine.

Gently fold in the remaining egg whites. Divide the batter into thirds. (Approximately 350 grams each.)

Add a drop or two of red food coloring to one of the bowls and gently fold to combine.

Add a drop or two of green food coloring to another bowl and gently fold to combine.

Using a small offset spatula, spread the batter from each bowl into the prepared sheet pans into an even layer.

Run your thumb around the rim of each sheet pan to create a well in between the pan and the batter.

Bake until just set, for 12 to 14 minutes. The sponge cakes should not take on any color.

Let sit for 10 minutes before carefully sliding the cakes, using the parchment, onto cooling racks; cool completely.

Turn a quarter sheet pan upside-down and cover with a sheet of parchment paper.

Place the green cake layer, bottom-side up, onto the parchment and spread the apricot jam evenly over the cake.

Carefully place the uncolored cake layer, bottom-side-up, evenly atop the green layer.

Spread the raspberry jam evenly over the cake.

Place the red cake layer, bottom-side-up, evenly atop the uncolored layer.

Place a sheet of parchment over the cake and then top with a few heavy books to press the cake layers.

Refrigerate overnight.

Remove the weights and top sheet of parchment and slide the cake onto a cutting board.

Trim ¼” off the sides of the cake to create sharp edges.

Quarter the cake, lengthwise; refrigerate.

Meanwhile, MAKE THE CHOCOLATE GLAZE: In a medium-sized bowl, combine the chocolate, cream and corn syrup and stir to combine.

Microwave the chocolate in 30 second intervals until melted, stirring between each interval, to form a thick glaze.

Place a length of the cake onto a cooling rack. Spoon ¼ of the glaze onto the cake strip.

Using a small offset, spread the glaze over the top, then smooth out the sides and top.

Transfer to a cutting board and cut the strip into ¾” cookies.

Transfer the cookies to a parchment-line sheet pan.

Repeat with the remaining strips and glaze.

Refrigerate the cookies until the ganache sets.

Serve at room temperature.