Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.

In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).

Beat in the eggs one at a time, mixing well after each addition. Stir in the almond extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.

Divide the batter into three equal parts. Color one portion with red food coloring, the second with green, and leave the third uncolored.

Spread each layer into the prepared baking pan. Bake for 12-15 minutes, or until a toothpick comes out clean.

Allow the layers to cool completely in the pan.

Spread apricot preserves over the uncolored layer, place the green layer on top, then spread more preserves on the green layer before adding the red.

Press down on the top layer to adhere, wrap tightly in plastic wrap, and refrigerate for at least 8 hours or overnight to set.

Once set, remove from the pan and peel away parchment paper. Cut into rectangular pieces.

Melt chocolate with vegetable oil over a double boiler or in the microwave, stirring frequently.

Dip each cookie into the melted chocolate, ensuring an even coating. Place them on a wire rack to set.