1. The recipe yields one quarter-sheet cake for each of the 3 layers. Prepare three quarter-sheet trays by putting parchment down and pan spraying. Set aside.
2. Using a mixer fitted with a paddle attachment, add butter, powdered sugar, almond flour and almond extract. Once all ingredients are incorporated, whip on high for 2-3 minutes until light in color.
3. Pour almond mixture in the largest bowl you have and set aside.
4. Sift all purpose flour onto a piece of parchment, set aside.
5. Using a mixer fitted with a whisk attachment, add whole eggs and egg yolks to the mixing bowl and whip on high until they form a ribbons.
6. Meanwhile in another mixing bowl fitted with a whisk attachment whip egg whites to stiff peaks then slowly add in sugar, making a meringue.
7. Add about a pint of flour to the almond mixture and fold together.
8. Add half of the whole egg mixture and fold together. Repeat with the rest of the egg mixture.
9. Add the rest of the flour and half of the egg white meringue to the bowl, fold together.
10. Add the rest of the egg whites and fold together until combined.
11. Divide batter evenly between 3 small bowls.
12. In one bowl add 15 grams of liquid green food dye and fold together, then add to 1 prepared sheet tray and spread evenly across.
13. In one of the other bowls add 15 grams of liquid red food dye and fold
    together, then add to 1 prepared sheet tray and spread evenly across.
14. Take the last bowl and add it to 1 prepared sheet tray and spread evenly across.
15. Bake at 325 for 11 minutes in a convection oven.

For Assembly:

1. Start by lining a cutting board with a piece of parchment paper.
2. Turn over the green layer onto the cutting board, allowing the cake to lay upside down on the cutting board.
3. Add raspberry jam to cake and spread evenly across, only add more if needed.
4. Turn over the white layer onto the layer of raspberry jam, allowing the cake to lay upside down.
5. Add more of the raspberry jam to the cake and spread evenly across, only add more if needed.
6. Turn over the red layer onto the layer of raspberry jam, allowing the cake to lay upside down.
7. Top with another piece of parchment and another cutting board to weight it.
8. Put it in the fridge overnight.
9. On the next day, over a double boiler melt a small bowl of dark chocolate and heat to 115 degrees, checking with a temperature gun.
10. Temper chocolate once it comes to 115 using the seeding method.
11. Once the chocolate is less than 100 degrees stop adding chocolate, and remove the stacked cakes from the fridge.
12. Starting with the red layer, add the tempered chocolate, when ready and spread evenly across the entire cake.
13. Once the tempered chocolate has set, flip the entire thing upside down using cutting boards on each side of the cake until the green side is facing up.
14. Repeat tempering the chocolate and spreading across evenly on the green side when chocolate is ready.
15. Once the chocolate has set, grab a container of hot water and a chef’s knife.
16. Trim the sides of the rainbow cookies.
17. Cut 1 in x 2 in rectangles to create the finished cookies.