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 red, one blue and leave one as is.
Spread into the pans.
Bake approx 12 mins and let cool.
Line cookie sheet with parchment and flip out blue layer.
Spread on jam.
Place white layer on top.
Spread with raspberry jam and top with red layer.
Lay parchment over red layer and top with heavy books. Chill 4 hours.
Remove books, wrap well and chill overnight or a few hours.
Cut into cookies.
On each individual cooke, spread on 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!
