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Tri-Color Venetian Cookies

Yields50 Servings

Ingredients
 225 g almond paste
 340 g butter
 200 g sugar
 4 eggs, seperated
 1 tsp almond extract
 250 g flour
 ¼ tsp salt
 85 g semisweet chocolate
 16 oz apricot preserves
 red and green food coloring
Directions
1

Preheat oven to 350°. Coat 3 9" x 12" pans with cooking spray, line with waxed paper allowing paper to come up the short end.

2

Break up almond paste in large bowl and to it add the softened butter, sugar, egg yolks and almond extract. Beat with electric mixer until light and fluffy, about 5 minutes.

3

Beat in flour and salt until mixed together well.

4

In a separate bowl, beat egg whites to stiff peaks then fold into almond mixture until well blended.

5

Divide mixture into 3 equal portion. Adding green coloring to one portion and red to another portion (leave the third uncolored).

6

Spread each portion evenly into individual pans until it covers the whole sheet in a thin layer.

7

Bake approximately 15 minutes until edges are golden brown. Remove immediately from pans using the waxed paper overhang.

8

Once cooled, spread preserves on green layer then stack yellow layer on top of green, spread preserves on yellow layer and stack red layer on top of the yellow layer.

9

Press down with large board gently until the layers stick together.

10

Melt chocolate and spread evenly over top. Let harden about 10 minutes then cut into 1 inch squares.

Nutrition Facts

Servings 50