Ingredients
Cookie Dough
2,240 g/ 80 oz Butter, room temperature
1,344 g/ 48 oz Powdered sugar, sifted
448 g / 16 oz Eggs
Vanilla Extract, to taste
Lemon Compound, to taste
3,136 g/ 112 oz Pastry flour or all purpose flour
Cocoa Powder, to desired color

Franzipan Filling
448 g / 16 oz Sugar
448 g / 16 oz Butter
896 g / 32 oz California Almond Paste
Lemon Zest, to taste
Vanilla Extract, to taste
Pistachio Compound, to desired color
Cocoa Powder, to desired color

Egg and Flour Mixture
448 g / 16 oz Egg
448 g / 16 oz All purpose flour

Preparation
Cookie Dough
Mix first two ingredients together then add eggs, Vanilla, Lemon Compound. Add flour and mix until all ingredients are together.Add Cocoa Powder. Rest the dough in the cooler for one hour.Roll out the dough to 1/4" the size of the bottom of the sheet panlined with parchment paper. Bake at 375°F for 10 minutes.

Franzipan Filling
Cream together.

Egg and Flour Mixture
Add to Franzipan mixture.

Pistachia
Add Cocoa Powder to cookie dough. Divide the Franzipan in3 sections and add cocoa powder to first section to makechocolate color. Add Pistachio Compound to 2nd section tomake green color. Leave 3rd section plain for almond color.Roll out chocolate cookie dough. Place it in a cookie mold1 3/4" high. Pipe a green Franzipan ring on the bottom. Pipethe chocolate and white Franzipan mixtures and bake between45 minutes to 1 hour in a conventional oven at 330°F. The cake should bounce back when it’s well done. You sprinkle Florentinemix on top. Put back in oven until golden color.

Decoration
Enrobe with fluid ganache, decorate with rosettes.

Specialty Ingredients
#41005 Bakbel Strawberry Marmalade
#41109 Bakbel Lemon Compound
#31345 Felchlin-Swiss California Almond Paste
#22301 Felchlin-Swiss Lemon Zest
#31301 Felchlin-Swiss Cocoa Powder
#90072 Vanilla Extract