Line 3 cookie sheets with wax paper

Break almond paste up with your fingers into the base of a stand mixer or a large bowl with a hand mixer. Add the sugar and continue to break up the almond paste until only smaller pieces remain. Add butter, egg yolks and almond extract. Beat until light and fluffy (about 5 minutes on medium high speed)

Once the mixture is light and fluffy, beat in the flour and salt until just combined

In a separate bowl whisk the eggs whites and ¼ teaspoon cream of tartar until stiff peaks form

With a spatula, fold together the almond mixture and the eggs whites until evenly combined

Split the batter into thirds and add the red food dye into one third and the green into the other creating a white, green, and red bowl of batter. Evenly spread the batter onto the 3 prepared cookie sheets

Bake the layers at 350 for 15 minutes or until the outside is just golden brown (the cakes will be about ¼” thick)

Remove the cakes and allow them to cool thoroughly

Once the cakes are cooled, heat the jam and Grand Mariner in a saucepan. Strain the mixture so no pieces of fruit remain. Spread ½ of the warm preserves over the green layer until it thinly and evenly coats to the edges. Slide the white layer on top of the jammed green layer and spread the remaining ½ of the preserves on top. Slide the red layer on top

Cover with plastic wrap and weigh down with a heavy cutting board and/or some cans. Place in the refrigerator overnight

Melt the chocolate and spread ½ or just enough to form a very thin even layer covering the entire red side. Once it hardens, flip the layers over and do the same to the other side. Trim off the edges and cut into 1” x ½” rectangular pieces