Step 1

Preheat the oven to 350°F. Line 3 9x12 baking pans (quarter sheet pans) with parchment paper. Set aside.

Step 2

Place the sugar in the bowl of a food processor. Cut or tear the almond paste into pieces and add to the processor. Process until the mixture looks like sand.

Step 3

Remove the mixture to a mixing bowl and add the softened butter. Beat until very light.

Step 4

Add the eggs and almond extract and beat until fluffy, scraping several times.

Step 5

In the meantime, whisk together the flour, baking powder, and salt. Set the mixer to low and add the flour mixture to the butter 1/3 at a time, mixing just to combine. The batter will be very thick.

Step 6

Divide the batter into 3 bowls of about 500 grams each. Color one bowl green, one red and leave the third bowl plain.

Step 7

Spread each bowl evenly in one of the three parchment lined baking sheets.

Step 8

Bake for 12 to 14 minutes. They will be barely browned ad a tester will come out clean. Do over bake. The layers will be about 1/2" each thick and dense.

Step 9

Cool each pan completely.

Step 10

Combine all the ingredients in a small pan. Bring to a boil. Boil for 2 minutes. Place in a 1 cup measure. If it doesn't measure 1 cup, add water. Cool completely.

Step 11

Place the apricot preserves in the bowl of a processor and process until smooth. Set aside.

Step 12

Place the green layer on a quarter sheet cake board upside down. Brush with 1/3 cup of the rum wash.

Step 13

Spread the raspberry jam evenly over the layer.

Step 14

Top with the plain layer, spread with another 1/3 cup of the rum wash, and spread with the apricot preserves.

Step 15

Place the red layer on top and brush with the last 1/3 cup of the rum wash. Wrap the layers in plastic wrap.

Step 16

Place a clean 9x13 or quarter sheet pan on top of the red layer. Place a 10 pound bag of flour in the pan and refrigerate overnight. Two 4 pound bags of flour will work also.

Step 17

Sift the powdered sugar and cocoa together. Stir together completely.

Step 18

Dissolve the coffee in the water. Add the corn syrup and vanilla, stirring well to incorporate the corn syrup.

Step 19

Add it to the powdered sugar/ cocoa mix. Stir with a spoon until completely combined. Do not be too vigorous with stirring to prevent air bubbles.

Step 20

If the frosting is too loose or runny, sift in a bit more powdered sugar. If it is too thick, add water a teaspoon or so at a time. It should barely run down the sides when applied.

Step 21

Spread it evenly over the top layer. It should run down the sides as seen in the photo. Let it sit at room temperature for several hours to set up.

Step 22

Trim the sides of the cookies. Measure the short long side. Mine were 8"x11" If yours are the same cut 8 1" srips across the short side and 4 2 3/4" down the long side to make 32 bars. These may be cut in half again to make 64 smaller cookies.

Step 23

Store the cookies in a single layer to prevent marring the finish. They get better as they sit. The cookies will hold for 7 or more days if covered.

Step 24

To make ahead, assemble through layering and weighing down the layers. Do not add the frosting. Wrap well and freeze for a couple of months after they have been weighted down. Thaw in refrigerator if possible. Finish as above.