"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Venetian Cookies Recipe

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This recipe for Venetian Cookies, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Silvia Jobaggy
Added: Thursday, December 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can (8 oz) Almond Paste
1-1/2 c. butter softened
1 c. granulated sugar
4 eggs, separated into whites and yolks
1 tsp almond extract
2 c all-purpose flour
1/4 tsp salt
10 drops Liquid Green Food Coloring
8 drops Liquid Red Food Coloring
1 Jar (12 oz) Apricot Preserves
2 - 1/2 squares (1 oz each) Semi-Sweet Chocolate

Directions:
Directions:
1. Coat 3 pans (13 x 9 x 2") with non-stick cooking spray.Line with wax paper allowing paper to come up the short ends (hanging over), spray papers.
2. Break up Almond paste in large bowl. Add butter, sugar, 4 egg yolks, and almond extract Beat with electric mixture until light and fluffy. (5 minutes).
3. Beat in flour and salt.
4. Beat 4 egg whites until stiff and fold into almond mixture.
5. Divide mixture into 3 portions. Add Green coloring to one mixture, Red coloring to another, and leave the third as is (yellow). Separately spread into pans.
6. Bake in pre-heated 350 degree oven for 15 minutes until edges are brown.
Immediately remove from pan, using hang-over paper.
7. Heat apricot jam and put through sieve (strainer)Place Green layer on jelly roll pan. Spread half of the jam mixture on top. Slide yellow layer on top of this. Spread with jam, then slide Red layer on top of yellow.
8. Cover with plastic wrap & weigh down with cutting board or heavy plate in refrigerator over night
9. Melt chocolate squares and spread on top to edges. Let it dry (about 10 mins).
Cut into 1" squares.

 

 

 

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