Beat butter, flour, sugar, cinnamon to form crumbs.

Line 8x8 pan with nonstick foil.

Sprinkle crumbs into pan, spread out. (You can also bake as one layer but through trial and error I found this to work best for cutting purposes.)

Bake 15 minutes, stirring once at 350-let cool completely. Break up any large clumps.

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 each pink, yellow green and spread into pans smoothly.

Bake approx 12 mins and let cool.

Line cookie sheet with parchment and flip out green layer.

Spread on apricot jam. (or rasp if only using rasp.)

Place yellow layer on top.

Spread with raspberry jam and top with pink layer.

Lay parchment over pink layer and top with heavy books. Chill in fridge minimum an hour.

Remove books and parchment.

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 and add sprinkles!