Line 3 8x8 pans with nonstick foil.
Preheat oven 350.
In food processor, mix almond paste, sugar, extract and butter till creamy.
Add one egg at a time.
Add flour and salt.
Divide into 3 bowls (approx 1 cup each)
Tint one pink, one yellow and one green.
Spread into the pans.
Bake approx 12 mins and let cool.
Line cookie sheet with parchment and flip out pink layer.
Spread on jam.
Place green layer on top.
Spread with raspberry jam and top with yellow layer.
Lay parchment over pink layer and top with heavy books. Chill 1-4 hours at room temp.
Remove parchment and spread on a thin layer of chocolate. Chill.
Flip over.
Cut into bars.
On each bar, spread melted chocolate across the top and carefully sprinkle on some crumbs.
Let chocolate set up.
(Can freeze if you want at this point)
Top with tons of powdered sugar!
