• In a medium bowl combine flour, corn starch, baking powder and salt. Set aside.
• In the bowl of an electric mixer, beat butter, sugars, and almond paste on medium-high until light and fluffy.
• Beat in eggs one at a time. Add vanilla. Scrape down sides of bowl as needed.
• Add flour mixture and mix until just combined.
• Split dough into 3 equal balls. Dye one ball red, one ball yellow and one ball green.
• Roll each ball into a 12 inch long. You should have three logs at the end. Cut each colored log into 12 equal pieces. Roll each piece into a ball. You should have 26 dough balls in total.
• Stack one yellow ball on top of one red ball. Gently push down so the dough balls stick together. Using a tablespoon, gently indent the dough ball. Fill the indent with about 1 tablespoon of raspberry jam. Take a green dough ball and lightly flatten it in your hands. Place the flattened green dough on top of the jam filled dough ball. Push the green dough down so it sticks to the dough ball and covers the jam. Repeat until 11 more times. ***See pictures for visual instructions
• Chill cookies in fridge for 2 hours. While cookies are chilling, make the chocolate ganache.
• After 2 hours, preheat oven to 350℉. Take cookies out of fridge and evenly space onto a parchment lined cookie sheet, 6 cookies per sheet. Bake for 18-20 minutes, or until the edges and tops are just lightly browned.
• Let cookies cool on sheet for 10 minutes before moving to a wire rack to finish cooling.
• Once completely cooled, spoon and spread 1-2 tablespoons of the cooled chocolate ganache on top of each cookie.

Chocolate Ganache

• Pour heavy cream into a medium, microwave safe bowl. Microwave until heavy cream begins to steam, about 45 seconds. Add chocolate to the hot cream; try to get most of the chocolate covered in the cream. Let sit for 3 minutes.
• Whisk the chocolate and cream together until the chocolate is completely melted and the mixture is smooth. If necessary, heat mixture in microwave in 15 second intervals to completely melt chocolate. Allow to cool on countertop before covering with plastic wrap and placing in fridge.
• Remove ganache from fridge once cookies are ready to be topped.