Ingredients: |
Ingredients: 8 ounces Almond Paste
3 Sticks Butter, softened
1 cup Sugar
4 Eggs, Separated
¼ cup Milk
¼ tsp salt
1 ½ cups Raspberry or Apricot Jam (I prefer Raspberry)
2 tsp. Almond Extract
2 cups All Purpose Flour
¼ tsp red food coloring
¼ tsp green food coloring
1 lb semi sweet chocolate melted
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Directions: |
Directions:Grease three 13 x 9 inch baking pans. Line with parchment paper. Preheat over to 350º.
Combine almond paste, sugar, butter, egg yolks and almont extract. Beat for 5 minutes until light and fully. Beat in flour and salt.
In a separate bowl, beet egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
Divide dought into three - 1½ cup portions. Add red coloring to one of the portions, and green to the second. Spread the batter in the 3 separate prepared pans....keeping the colors separate.
Bake for 15 minutes, or until edges are lightly golden brown. Each layer will be about ¼ inch thick. Remove cake from pans immediately. Cool thoroughly.
Stack layers in a clean 9 x 13 pan lined with plastic wrap. Spread heated jam on first and second layer. No jam on top layer. Place second clean 9 x 13 pan on top and weigh down with 2 - 5lb bags of flour or sugar or anything heavy enough to press cookies. Refrigerate overnight.
Melt chocolate over hot water and spread over cake. Allow to set completely. Flip over and spread bottom layer with chocolate.
Allow cake to set. Trim edges and cut into 1 inch squares. For holiday cookies, I put each cookie in a small cupcake paper. |
This recipe for Italian Venentians Cookies is from