Preheat oven to 350 degrees. Grease your pans. Add parchment paper to bottom of each pan. Grease again and add light dusting of matzoh cake meal. Tap pan to remove any excess flour.
Using a hand mixer (or whisk attachment to stand mixer), mix eggs and sugar until thick and yellow. Add crumbled almond paste and combine.
Add melted butter (or margarine), matzoh cake meal, almond flour, salt and vanilla.
Divide batter into 3 even amounts. (Try using a food scale if eyeballing is too difficult). Leave one plain. Add green food coloring to one batch of batter. Add red food coloring to the other batch of batter.
Pour batter into prepared pans. Bake for 8-9 minutes, or until just set and no longer wet in the middle.
Allow to cool completely.
Place chocolate, shortening and pinch of salt in a glass bowl. Microwave for 30-second intervals until melted. Stir vigorously to ensure there are no clumps.
Place a piece of parchment paper on top of a platter or baking sheet. Add red cake layer to parchment paper. Spread thin layer of raspberry jam. Top with white layer. Add another thin layer of raspberry jam. Top with green cake.
Carefully spread half the melted chocolate on top. Place in refrigerator for 15-20 minutes or until completely hard.
Turn over and spread remaining chocolate on other side. Place back in refrigerator for 30 minutes or overnight.
Trim edges and slice into cookies.
Special equipment: 3 square baking pans, offset spatula, food scale