LINE THREE 8X8 PANS WITH NONSTICK FOIL.

PREHEAT OVEN TO 350.

IN MIXER, BEAT ALMOND PASTE, SUGAR, EXTRACT AND BUTTER TILL CREAMY.

ON MEDIUM, ADD EGGS TILL INCORPORATED.

ON LOW, ADD FLOUR AND SALT.

DIVIDE THE BATTER EVENLY INTO 3 BOWLS-APPROX. 1 CUP IN EACH.

TINT EACH BOWL A DIFF COLOR:PINK, YELLOW, GREEN. SPREAD EACH INTO ONE OF THE PANS AND SPREAD EVENLY WITH OFFSET SPATULA.

BAKE 10-12 MINS UNTIL JUST BEGINNING TO BROWN IN CORNERS. DON'T LET CAKES BROWN.

COOL 30 MINUTES IN PANS.

FLIP ONE LAYER ONTO COOKIE SHEET LINED WITH NONSTICK FOIL AND PEEL AWAY THE FOIL IT BAKED ON.

SPREAD ON 1/3C. JAM. FLIP ANOTHER LAYER ONTO THE JELLY-REMOVE FOIL AND SPREAD WITH THE REST OF THE JAM.

TOP WITH FINAL LAYER.

IF YOU LIKE YOURS FLATTER, PLACE WAX PAPER ON TOP AND WEIGH DOWN WITH HEAVVVY BOOKS TO FLATTEN WHILE CHILLING IN FRIDGE OVERNIGHT.

ONCE FIRM, MELT CHOC CHIPS IN DOUBLE BOILER AND SPREAD ON TOPS. CHILL AGAIN.

FLIP AND SPREAD CHOCOLATE ON OTHER SIDE. CHILL.

LET SIT A FEW MINS AT ROOM TEMP BEFORE CUTTING OR CHOCOLATE WILL CRACK.