Preheat oven to 350°F. Butter three 13x9x2 baking pans, line with parchment paper, & then butter the paper.
Place the almond paste into a large bowl. Add butter, ½ cup of sugar, egg yolks & salt. Beat until fully. Slowly beat in the flour.
In another bowl, beat the egg whites with remaining sugar, until egg whites hold as soft peaks.
Fold 1/3 of the egg whites into the yolk mixture. Then fold in the remaining egg whites. Divide the batter into 3 equal portions & place in 3 separate bowls.
Add 10-12 drops of red food coloring to one batter and 10-12 drops of green food coloring to the other. Stir to incorporate. Spread batters evenly into the three prepared pans. Bake for 12 minutes or until set & light in color.
Invert the layers onto a cooling rack & let cool completely. Place the green layer on an inverted cookie sheet or other flat dish. Spread with raspberry jam.
Invert the white layer on top of the green layer & spread with a layer of apricot jam. Invert the last red layer onto the white layer.
Place the chocolate in a bowl over simmering water (or double boiler). Stir until smooth. Pour half of the chocolate onto the red layer & spread out evenly.
Refrigerate for 30 minutes or until chocolate is set. Then invert layers onto another flat dish lined with parchment paper. Pour the remaining chocolate over the green layer & spread evenly. Refrigerate for another 30 minutes.
Cut the layers into 9 strips, then cut lengthwise into 9 strips. Chill one last time until chocolate is firm. Store in an airtight container.