Recipe

Venetian Cookies Recipe

Add Step-by-Step Photos	Linspj / All my dishes 1 year ago These are also called Neopolitan cookies. They are beautiful at the holidays and so delicious and rich. Prep:30m Cook:15m Servings:0	Linspj
	sweet rich almond paste and chocolate

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Fans

gourmetana

momo_55gra

minitindel

Ingredients

1 can (8oz) almond paste

1 1/2 cups butter, softened (3 sticks)

1 cup granulated sugar

4 large eggs, separated

1 tblsp almond extract

2 cups flour

1/4 tsp salt

Red & green food coloring

1 jar (12 oz) apricot jelly or

preserves

FROSTING

1/2 pkg chocolate chips (or 3 squares baking

chocolate)

1 teaspoon solid shortening (Crisco)

Directions

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

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Comments

gourmetana 1 year ago said:
Wow!!! This looks beautiful and amazing!!!
Need to find time to bake this soon :)
Thank you so much for sharing! 555555555555555 :)

minitindel 1 year ago said:
Love these so pretty too thank you very much** 5** plus

softgrey 1 year ago said:
Rainbow cookies!...YAY!...
these were my absolute faves as a kid!...

thanks for sharing!
x-softie

momo_55grandma 1 year ago said:
Pretty picture and awsome recipe thanks high5

carol1229 5 months, 2 weeks ago said:
I'm so glad you like these cookies and the photo..they're one of my favorites! Thank you for visiting the blog.

Carol

http://wwwbunnysovencom.blogspot.com

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