Rainbow/Trilayer Cookies

First, start with some almonds.

Then boil some water.

Now blanch the almonds.

When they are done, they will float to the surface.

Now you need to peel them. All of them. By hand.

Now chop the almonds as finely as conceivably possible.

Use powdered egg whites so that the almond paste is safe to taste (hint: it is good).

Add in the confectioners sugar

Give it all a whirl in the food processor, then dig it out of there.

Now you get to clean this. Good luck with that.

Separate the egg whites and yolks (yeah, with your hands).

Soften some butter by not putting it in the oven for 5 minutes at 350 and setting off all the smoke alarms.

Almond paste goes in the stand mixer.

Sugar. Hey, it is cake after all.

Load it all up into the stand mixer.

Let her rip.

Time for some flour.

Soft peaks are for sissies.

Folding = up and over, not round and round

Divide by three. No calculators.

Forget to take pictures of the colored dough until after it is on the sheet pans.

Red goes in first.

Then spread out the blue.

Out comes red to cool.

Blue is cooling too.

And the baking is done. Time for assembly.

Raspberry jam goes on the red layer.

Blue goes on next, and apricot jam goes on the blue layer.

The white layer tops it off, and the whole thing is wrapped.

Let it chill for a while under compression.

Melt some chocolate chips.

Get the cake out of the fridge.

Lay the cake out on something that can get covered with hot melted chocolate.

Cover the cake with chocolate, and sprinkle on sprinkles.

Be sure to get the edges too.

Chill for a while to solidify the chocolate.

Take the first cut, then take out of focus pictures.

Dice the cake for optimal sharing.

Piece of cake.

Recipe available upon request