Preheat the oven 375 F.
In a large mixing bowl, whisk together the eggs and sugar for 2-3 minutes or until thick and lemon-colored.
Gradually add in the almond pasta and mix well.
Add in the flour, gradually, followed by the butter, salt and extract.
Divide the batter into amongst three, well-greased, 11×7-in baking dishes and add the red coloring to one pan and the green to the other.
Stir colors until the batter is one solid color.
Bake cakes for 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown.
Cool cakes for 10 minutes in the pans before removing them to cool on a wire rack.
Place red layer on waxed paper and spread 2 tablespoons of jam over the cake.
Top with plain layer and remaining jam.
Add green layer and gently press down.
For the glaze; melt chocolate chips and shortening in the microwave until smooth.
Spread half of the chocolate over the green layer. Refrigerate for 20 minutes or until set.
Turn over and spread remaining glaze over the red layer. Refrigerate for 20 minutes or until set.
Trim the edges with a sharp knife. Cut rectangles lengthwise into fourths. Cut each portion into ¼-inch slices.