Rainbow Cookie - 5 Pack

Separate eggs, beat egg whites and 1/2 cup sugar until stiff peaks appear. Move to a clean bowl. Beat butter, almond paste, and remaining sugar until smooth. Add yolks and beat until smooth. Add extract and beat until incorporated. Add Flour, Almond Flour, and salt while mixing on low speed. Weigh into 3 equal parts (approx. 718 grams) and fold in egg whites *GENTLY* to each portion. Color as desired. Pam Flour and paper 3 half sheet pans. Cook at 325°F for 8 to 10 minutes. Cool completely. De-pan first layer on a full sheet pan. Spread a thin layer of jam over the layer. De-pan the middle layer on top of the first layer. Spread another thin layer of jam on top of middle layer. De-pan the final layer on top of the middle layer. Cover tightly with plastic wrap, and plae a new full sheet pan on top and weigh it down. Let sit in refrigerator for several hours, or over night. Melt chocolate, spread over the top. Trim edges (to neaten), then cut into 1 inch by 2 inch rectangles.