Venetian Cookies

by Angelyn Dodson
(Pennsylvania)

This recipe for Venetian Cookies was passed down to me by my great-aunt and it is an Italian classic!

My entire family absolutely loves them!

They are tender and flavorful, oh-so moist and super yummy!

I think these are the best cookies I've ever made!

I hope you enjoy them, I know I do! :)
-Angelyn @ EveryDayDesserts (www.everydaydesserts.wordpress.com)

Venetian Cookies Recipe

Ingredients:

1 (8 oz) can almond paste
3 sticks (1-1/2 cups) butter
1 cup sugar
4 eggs, separated
1 tsp. almond extract
2 cups sifted flour
1/4 tsp. salt
10 drops green food coloring
8 drops red food coloring
1 (12 oz) jar apricot preserves
6 oz. semi-sweet chocolate chips

Instructions:

Grease a 13″x9″x2″ pan, line with wax paper and grease again.

Note: Bake each layer separately at 350 degrees for 15 minutes until edges are golden brown.

In a large bowl, break up almond paste with a fork. Add butter, sugar, egg yolks and almond extract – beat until light and fluffy; about 5 minutes. Beat in flour and salt.

In a small bowl beat egg whites until stiff. Fold into almond mixture.

Remove 1-1/2 cups for each color.

Spread into prepared pan – 1st no color, next green, then red; re-prepping pan for each layer.

Remove cakes; cool thoroughly and remove to wax paper.

Place green layer on a cookie sheet.

Heat apricot preserves and spread 1/2 over green layer.

Place yellow layer on top of green layer, spread the rest of the preserves and top off with pink layer.

Cover with plastic wrap.

Press down with heavy board or equivalent. Refrigerate overnight (or 4 hours).

Melt chocolate in a double boiler. Do not let water get too hot. Add some butter to get a better consistency.

Frost, let set, cut into 1 inch squares!

YIELD: 70-80 small cookies