In a large stand mixer (or using a hand mixer), cream together softened butter and sugar until light and fluffy. Add 1 egg, almond extract, and citrus zest. Mix well.

In a separate bowl, sift together flour and salt.

Slowly add the flour mixture to the wet ingredients in 2 batches with the mixer on low speed. Scrape down the sides to ensure thorough mixing.

Remove the dough and knead on a lightly floured surface until it forms a smooth ball. Divide into thirds. Add red food coloring to one third and green to another. Knead until colors are evenly distributed.

Flour the surface well and roll out each colored dough to ¼ inch thickness. Cut 1-inch wide strips from each color. Alternate the strips, creating a striped effect, and roll the dough again to press the strips together.

Use a 3-inch round cookie cutter to cut out circles. Don't discard scraps; knead and roll out again to cut more circles.

Place a teaspoon of jam filling in the center of each circle. Fold one side in, then the other, bringing the top corners together. Pinch the corners and place on a lined baking sheet.

Whisk the remaining egg with a bit of water and brush the egg wash onto the hamantaschen cookies.

Bake at 350°F for 22-25 minutes, rotating the pan halfway through.

While baking, melt chocolate in a double boiler. Once cookies are done, let them cool on the baking sheet for 5 minutes. Dip one side of each hamantaschen into melted chocolate and sprinkles if desired. Return to the baking sheet until the chocolate sets. Serve and enjoy.