Preheat oven to 350º
Grease 3 3x8 metal baking pans. After greasing, line the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and flour the pans. Put aside.
In a large mixing bowl, beat together on medium-high speed the almond paste, sugar, almond extract and butter until well blended. (small lumps of almond paste are ok)
Reduce speed to medium and beat in the eggs one at a time until blended.
Reduce speed to low and then add the flour and the salt slowly to the mixture until combined.
Take two small bowls and add 1 rounded cup of batter to each bowl. ( there should be another cup in the original mixing bowl).
Add 15 drops of red food coloring to one bowl and 15 drops of green food coloring to the other. Stir each bowl until evenly blended with color.
Spoon the un-tinted batter into one pan. With metal spatula spread the batter evenly (layer will be about ¼ inch thick). Repeat with red batter in second pan and green batter in third pan.
Bake until set and toothpick inserted in center of the layers comes out clean. 10-12 minutes.
Cool in pans on wire rack about ½ hour. Cake should be cool to the touch.
Run tip of knife around side of pans to loosen layers.
Lay a piece of wax paper on a flat surface that will be able to fit in the refrigerator ( I use a cutting board)
Take the green layer and flip over the pan onto the wax paper. Gently pull off the wax paper. Spread ⅓ C of apricot preserves onto the green layer.
Take the un-tinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and remove the wax paper.
Spread the remaining ⅓C apricot preserves onto the un-tinted layer.
Take the remaining red layer and remove from the pan and place upon the un-tinted layer again with the wax paper side up. Press down gently and remove the wax paper.
In a 1 quart saucepan, heat the chocolate and butter flavored Crisco over low heat, stirring frequently, until melted.
Spread melted chocolate mixture on top of the red layer evenly. Do not not put mixture on sides.
Refrigerate until chocolate is firm, at least 1 hour (up to 3 days).
To serve, with a large sharp knife, trim about ¼ inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces.
Place cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or frozen for up to 3 months.