Venetian Cookies
From linspj 15 years agoIngredients
- 1 can (8oz) almond paste shopping list
- 1 1/2 cups butter, softened (3 sticks) shopping list
- 1 cup granulated sugar shopping list
- 4 large eggs, separated shopping list
- 1 tblsp almond extract shopping list
- 2 cups flour shopping list
- 1/4 tsp salt shopping list
- Red & green food coloring shopping list
- 1 jar (12 oz) apricot jelly or shopping list
- preserves shopping list
- frosting shopping list
- 1/2 pkg chocolate chips (or 3 squares baking shopping list
- chocolate) shopping list
- 1 teaspoon solid shortening (Crisco) shopping list
How to make it
- Preheat oven to 350.
- Lightly grease three 13 x 9 inch jelly roll pans, line with waxed paper, allowing to hang over 1" on each end.
- Lightly grease waxed paper.
- Break up almond paste in a large bowl.
- Add butter, sugar, egg yolks (yolks only) & almond extract.
- Beat with elec mixer until fluffy.
- Beat in flour and salt. In a small bowl, beat egg whites until stiff peaks form.
- Fold into almond mixture until well blended.
- Divide mixture into thirds.
- Add green food coloring to one, red food coloring to another, and leave the third portion plain.
- Using your fingers, spread each portion into it's own cookie sheet. Press and spread until an even layer covers the whole sheet.
- Bake until just set. Do not let it brown. It will only take 10 to 15 minutes, so watch carefully.
- Immediately remove layers from pans using waxed paper overhang and place on wire racks to cool.
- Heat apricot jelly in a small saucepan. (If using preserves, put through food processor to eliminate chunks)
- Place green layer, top down, on a clean cookie sheet. Carefully peel off waxed paper.
- Spread 1/2 of heated jelly evenly over green layer to the edges. Place yellow layer, top down, on top of green layer.
- Remove waxed paper and spread with remaining jelly.
- Place red layer, top up, on yellow layer. Cover with plastic wrap and weight down with something heavy like a cutting board and put in the refrig overnight.
- Press it down good so the layers will stick together.
- Melt chocolate & shortening together in a saucepan, the microwave or by placing in a Pyrex bowl or cup in the oven for a few minutes. Spread evenly over the top layer and let cool until hardened (10 min). Trim outer edges if necessary and cut into bite size pieces
- OR spread the chocolate on the whole top of the cookie, let it harden, flips the cookie over and frosts the other side, then let the chocolate harden again. When slicing them, dip the knife in water and wipe it clean between each slice. -have to tell you-applying chocolate to each individual strip is quite messy-at least for me, if you want to frost both sides!
- Makes about 5 to 6 dozen
People Who Like This Dish 4
- momo_55grandma Mountianview, AR
- minitindel THE HEART OF THE WINE COUNTRY, CA
- jlv1023 Ansonia, Connecticut
- jeffsgirl Medford, OR
- gourmetana London, UK
- linspj New Hartford, NY
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The Rating
Reviewed by 3 people-
Wow!!! This looks beautiful and amazing!!!
Need to find time to bake this soon :)
Thank you so much for sharing! 555555555555555 :)gourmetana in London loved it -
Love these so pretty too thank you very much** 5** plus
minitindel in THE HEART OF THE WINE COUNTRY loved it -
pretty picture and awsome recipe thanks high5
momo_55grandma in Mountianview loved it
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