Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper, leaving some overhang for easy removal.

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

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

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Divide the dough into three equal portions. Tint one portion red and another green, leaving the third uncolored.

Spread the red layer in the prepared pan, smoothing it out to the edges. Bake for 10-12 minutes or until lightly golden. Remove and let cool in the pan.

Repeat with the green layer, baking it on top of the red layer, and let cool again.

Spread a thin layer of jam over the green layer, then spread the plain layer on top, smoothing it out evenly.

Bake the final layer for another 10-12 minutes, then remove and let cool completely.

Lift the cookie stack out of the pan using the overhanging parchment paper.

Melt the chopped semi-sweet chocolate and vegetable oil in a microwave-safe bowl, stirring until smooth.

Pour the melted chocolate over the top of the cookie stack, spreading it evenly. Allow the chocolate to set at room temperature or refrigerate until firm.

Once set, cut the cookie stack into small squares or rectangles and serve.