Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Tri-Color Venetian Cookies
I make these every year for Christmas/New Years. They come out amazing and they’re eye-catching and delicious. They are not simple to make and will take you at least 3 hours usually between the cooking and cooling and pressing and mixing and so on. They are some of the most expensive cookies I make regularly due to the almond paste, jam, a large amount of butter, almond extract, and the chocolate for the top but I think they’re worth every penny. The recipe makes 40-50 cookies depending how you cut them and makes a fantastic gift.
Tri-Color Venetian Cookies
AuthorMabCategoryDifficultyAdvanced
Yields50 ServingsPrep Time2 hrsCook Time45 minsTotal Time2 hrs 45 mins
Ingredients
225galmond paste
340gbutter, room temperature
200gwhite sugar
4large eggs, seperated
1tspalmond extract
250gflour
½tspsalt
85gsemisweet chocolate
300gapricot preserves
red and green food coloring
Directions
1
Preheat oven to 175°C. Coat three 33 x 23 cm pans with parchment paper, allowing some of the paper to hang over one end for easy removal.
2
In a stand mixer, break up almond paste then add the butter, sugar, egg yolks and almond extract. Beat with a paddle until light and fluffy, about 5 minutes.
3
Next beat in flour and salt until mixed together well.
4
In a separate bowl, beat the egg whites to stiff peaks then fold into almond mixture until well blended.
5
Divide the mixture into 3 bowls in equal portions. Add the green coloring to one portion, red to another portion, and leave the third uncolored.
6
Spread each portion evenly into individual pans until it covers the whole sheet in a thin layer.
7
Bake each sheet for approximately 15 minutes until the edges are golden brown. Once removed from the oven, remove the cake from the sheet pan immediately and let cool.
8
Once the layers are all 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
Cover the top of the layered cake with parchment and press down with large board gently until the layers stick together.
10
Melt chocolate and spread evenly over top of the cookies, let harden at least 30 minutes, then cut into individual pieces.
Ingredients
Ingredients
225galmond paste
340gbutter, room temperature
200gwhite sugar
4large eggs, seperated
1tspalmond extract
250gflour
½tspsalt
85gsemisweet chocolate
300gapricot preserves
red and green food coloring
Directions
Directions
1
Preheat oven to 175°C. Coat three 33 x 23 cm pans with parchment paper, allowing some of the paper to hang over one end for easy removal.
2
In a stand mixer, break up almond paste then add the butter, sugar, egg yolks and almond extract. Beat with a paddle until light and fluffy, about 5 minutes.
3
Next beat in flour and salt until mixed together well.
4
In a separate bowl, beat the egg whites to stiff peaks then fold into almond mixture until well blended.
5
Divide the mixture into 3 bowls in equal portions. Add the green coloring to one portion, red to another portion, and leave the third uncolored.
6
Spread each portion evenly into individual pans until it covers the whole sheet in a thin layer.
7
Bake each sheet for approximately 15 minutes until the edges are golden brown. Once removed from the oven, remove the cake from the sheet pan immediately and let cool.
8
Once the layers are all 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
Cover the top of the layered cake with parchment and press down with large board gently until the layers stick together.
10
Melt chocolate and spread evenly over top of the cookies, let harden at least 30 minutes, then cut into individual pieces.
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