Rainbow Petit Fours

Pulse together almond paste, orange zest, juice and extract in a food processor until combined. Add crumbled cake and almond extract; pulse until combined.

Divide the mixture into 3 equal portions and tint two of the parts with food coloring; 1 red, and 1 green. Leave the third part yellow.

Pat each color into a flat 5 1/2-inch square and stack on top of one another. Cut the stack into 3/4-inch squares. Melt 12 ounces chopped semisweet chocolate. Dip the squares in the chocolate to coat. Chill until set.