| Venetian Cookies |  |
| From the Kitchen of Annette O'Connell | |
| Ingredients: |
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| 1 (8 oz.) can almond paste filling 1 1/2 c. (3 sticks) butter, softened 1 c. granulated sugar 4 eggs, separated 1 tsp. almond extract 2 c. sifted all-purpose flour 1/4 tsp. salt 10 drops green food coloring 8 drops red food coloring 1 (12 oz) jar apricot preserves 2 squares semi-sweet chocolate |
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Method:
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| Grease three 13 x 9 x 2-inch pans. Line with waxed paper, grease again. Break up almond paste in a large bowl with a fork. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer until light and fluffy, 5 minutes. Beat in flour and salt. Beat egg whites with electric mixer until stiff peaks form in a small bowl. With a wooden spoon, stir into almond mixture, using a turning motion similar to folding. Remove 1 1/2 cups batter; spread evenly into a prepared pan. Remove another 1 1/2 cups batter and add the green food coloring; spread evenly into second prepared pan. Add red food coloring to remaining 1 1/2 cups and spread into last prepared pan. Bake in a moderate oven (350°) for 15 minutes or just until edges are golden brown.
Note: Cake will be 1/4 inch thick. Remove cakes from pan immediately onto large wire racks. Cool thoroughly. Place green layer on jellyroll pan. Heat apricot preserves. Spread half of the warm preserves over green layer to edges. Slide yellow layer on top. Spread with remaining apricot preserves. Slide pink layer, right side up, onto yellow layer. Cover with plastic wrap; weigh down with a large wooden cutting board or heavy plate. Place in refrigerator overnight. Melt chocolate over hot water in a small cup. Spread to edges of cake; let dry 30 minutes. Trim edges off cake. Cut into 1-inch square pieces. Makes about 6 dozen tiny, layered cake-cookies, striped like Venetian glass. |
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