Preheat your oven to 350°F (175°C). Grease and line three 9×13-inch baking pans with parchment paper.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Incorporate the almond extract.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Divide the batter into three equal parts. Color one part red, one part green, and leave the last one uncolored.

Spread the red batter into one prepared pan evenly. Bake for 10-12 minutes or until a toothpick inserted comes out clean. Let it cool completely.

Spread raspberry jam over the cooled red layer.

Spread the uncolored batter over the jam layer and bake for another 10-12 minutes. Cool completely and then spread apricot jam over this layer.

Finally, spread the green batter on top and bake for another 10-12 minutes. Cool completely.

Once all layers are cool, stack them on top of each other, pressing gently to adhere.

Melt the chocolate and oil in a microwave or double boiler, stirring until smooth.

Pour the chocolate over the stacked layers, ensuring it covers the sides. Let it set at room temperature or refrigerate until hardened.

Once set, slice the cookies into small squares and serve.