The first step is to sift the almond flour, we want to use the finest grain for a smoothest paste.

In the meantime, we should start boiling the water and sugar with a teaspoon of cardamom in a pot. Stir it gently until the sugar is completely dissolve. You will get what is called a syrup.

We bring this translucent syrup to simmer, and when it's about to boil, you can throw it in the almond flour all in once, while stirring quickly.

By stirring and pressing the flour will absorb the cardamom syrup, and we will obtain a paste. We keep the heat on medium, and stir until the paste, start slowly to take of from the pot. This should take less than 10 min approximately.

Our dough is ready when we are able to form a non sticky ball with your covered-in-oil- finger. Reserve the dough in a bowl, let it cool down for a bit, until you can really work it with your hands

For the shaping you will need to prepare a sheet of baking paper covered with a splash of olive oil(A4 size is good but you can go bigger). Keep a little bit of olive oil on your hand as it will avoid the dough to stick everywhere, and help you to get a nice and smooth surface.
We need to divide the dough in 4 equal sized mini ball in order to create a multicoulored roll.
Add a little bit of blue food coloring to the first ball, really a little bit to get a light green. This one will be the outside layer of the sweet, so roll it into a flat rectangle about 3 times longer then its width, and about 3/5mm thick.
The resting balls should be colored with different tones, it’s up to you! Once this done, roll them in boudins of 8mm thick, and same length of the width from our rectangle.

Form another big boudin with them,by sticking them on their length. We will roll the big boudin in the rectangle, carefully, until you covered the boudin into a light green cylindre. In the light green leftovers, detail two circles in the diameter of the cylindre to cover the ends & hide the colored big boudin inside.
Before tasting it, it will be better to leave it cool down for an hour in the fridge. Try to get rid of the food coloring on your hand during this time:)

After the whole thing chilled out a bit, prepare as many coffees as people you invited. The nicest part is to cut really smoothly with a sharp knife the cylindre and reveal the colors of its inside. Best way to taste it is to dip a slice into your warm coffee. Bon appétit