Servings: about 30 - 40 cookies
Preheat oven to 375 degrees.
In a stand mixer, preferably, beat the eggs and sugar together in a large bowl until the mix is thick and a pale yellow. Gradually add the almond paste. It's important it be softened; this will make it easier to mix. But it shouldn't be too warm because that will affect the eggs.
Gradually add the flour, butter, salt, and extract. Make sure to space out the flour and butter, adding by 1/3- or 1/2-cup portions; otherwise the batter will splatter.
Divide the batter into thirds. Tint one batch red and one green. Leave the third portion un-tinted. (These are the colors of the Italian flag!)
Spread each portion in a separate, well-greased 11" x 7" baking pan. (If you don't have pans this size, you can use 8" x 8" or 9" x 9" pans. The batter may not spread all the way to the edge, but you only need a square, thin layer, so try to spread the batter in the shape of a square.)
Bake each layer between 7 and 10 minutes. Check at 7 minutes because, being thin layers, they tend to cook fast. The center should be springy and the edges lightly browned. An inserted toothpick should come out clean.
Cool the layers completely.
Gently remove the red layer and place on waxed paper. Spread with half the jam. Place the plain layer on top of the red layer, and press down gently. Add the remaining jam, then the green layer, and press gently.
To make the glaze, melt the chocolate chips with the shortening in the microwave, checking every 30 seconds. You don't want to nuke the chocolate too long because it will be clumpy instead of melty. If that happens, add more melted shortening to create a glazed consistency.
Spread the glaze over the top layer, and refrigerate the whole assemblage until it hardens.
Once the pastry has hardened, cut into thin, rectangular cookies about 1/2" by 2" long. A pizza cutter is a great way to cut through the hardened chocolate. A sharp knife will also work.
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