1-Begin: Begin by preheating your oven to 350°F and preparing three 13×9-inch baking pans with butter and parchment paper for easy release.

2-First: First, separate 4 large eggs and beat the egg whites with ¼ cup sugar until soft peaks form, then set aside. In another bowl, mix the almond paste with the remaining ¾ cup sugar until smooth, add the softened margarine or butter, and beat until fluffy. Next, incorporate the egg yolks one at a time, followed by 1 teaspoon almond extract, then gradually add 2 cups all-purpose flour and ½ teaspoon salt on low speed until combined.

3-Gently fold: Gently fold in the egg whites to keep the batter light. Divide the batter evenly into three portions, about 1000g each, and color one red with 25 drops of food coloring, one green with 25 drops, and leave the third plain. Spread each into a prepared pan and bake for 8-10 minutes until just set. After cooling, stack the layers with strained preserves between them green on the bottom, then white, then red cover, weigh down, and chill for at least 8 hours.

4-Finally: Finally, trim the edges, spread melted bittersweet chocolate on top, chill again, and slice into ¾-inch rectangles using a serrated knife dipped in hot water.