I make 3 batches every Christmas. I've used the 7-oz. tube of almond paste without a problem, but prefer the 8-oz can.
I don't fill with too much jam because I find that the layers fall apart when cutting the cookies if I do. Make sure you pull out the big clumps of apricot in the apricot jam or you'll have lumpy cookies.
Immediately after chocolate is put on top, score with a knife to establish cutting lines. This will help to avoid breaking the chocolate after it has cooled.
These are also great for baby showers if you use blue and pink food coloring instead of green and red. Also graduations, using school colors (as long as they don't look too odd as cookies - don't think I'd do black and red, for instance)