Whisk together the flour and salt in a medium bowl. Set aside.

Using an electric mixer on medium speed, beat the butter and sugar until light and creamy (about 2-3 minutes). Add the egg yolks one at a time, beating after each addition. Mix in the crumbled almond paste, almond extract, vanilla extract, and orange zest until smooth.

Gradually fold the flour mixture into the wet mixture, mixing just until combined.

In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter in three portions.

Divide the batter into three equal portions. Tint one portion with red food coloring and another with green food coloring. (Start with a drop or two, and then add more as needed.) Mix each separately until fully incorporated. Leave the third portion uncolored.

Spread each batter evenly into the prepared pans to about 1/4-inch thick. Bake for 10-12 minutes or until set.

Let the cookies cool completely in the pans before assembling.

Place the green layer on a flat surface or baking sheet. (I recommend using a half sheet pan lined with parchment paper.) Spread raspberry preserves evenly over the top, leaving a small margin around the edges. Then add the uncolored layer and spread with apricot preserves, leaving a small margin around the edges. Top with the red layer. Cover with plastic wrap and weigh down with a cutting board, a few books, or another heavy object. Chill in the refrigerator for at least 6 hours or overnight.

Melt half of the chocolate over a double boiler or in the microwave. Spread over the top of the layered cookie. Refrigerate until set, about 30 minutes.

Melt the remaining chocolate. Flip the assembled layers onto another pan and spread the chocolate over the other side. Chill again until firm.

Trim the edges for clean sides. Cut into 1-inch squares or rectangles.