Recipe: Tri-Color Venetian Cookies

I make these every year for Christmas/New Years. They come out amazing and they’re eye-catching and delicious. They are not simple to make and will take you at least 3 hours usually between the cooking and cooling and pressing and mixing and so on. They also cost are some of the most expensive cookies to make by batch due to the almond paste, jam, large amount of butter, almond extract, and that chocolate for the top. The recipe makes 40-50 cookies but I always double it to make it easier to work with the batter.

Tri-Color Venetian Cookies
Yields 50
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Ingredients
  1. 8 oz (225g) almond paste
  2. 3 sticks (340g) butter, softened
  3. 1 cup (200g) sugar
  4. 4 eggs, separated
  5. 1 tsp almond extract
  6. 2 cups (250g) flour
  7. 1/4 tsp salt
  8. red and green food coloring
  9. 1 jar apricot preserves [or any other flavor you like]
  10. 3 oz (85g) semisweet chocolate
Instructions
  1. Preheat oven to 350°. Coat 3 9" x 12" pans with cooking spray, line with waxed paper allowing paper to come up the short end.
  2. Break up almond paste in large bowl and to it add the softened butter, sugar, egg yolks and almond extract. Beat with electric mixer until light and fluffy, about 5 minutes.
  3. Beat in flour and salt until mixed together well.
  4. In a seperate bowl, beat egg whites to stiff peaks then fold into almond mixture until well blended.
  5. Divide mixture into 3 equal portion. Adding green coloring to one portion and red to another portion (leave the third uncolored).
  6. Spread each portion evenly into individual pans until it covers the whole sheet in a thin layer.
  7. **Bake approximately 15 minutes until edges are golden brown. Remove immediately from pans using the waxed paper overhang.
  8. Once cooled, spread preserves on green layer then stack yellow layer on top of green, spread preserves on yellow layer and stack red layer on top of the yellow layer.
  9. Press down with large board gently until the layers stick together.
  10. Melt chocolate and spread evenly over top. Let harden about 10 minutes.
  11. Cut into 1 inch squares and enjoy.
Notes
  1. If you are baking with multiple pans in the oven make sure to rotate your pan so that they cook evenly. If you're baking with only one pan in the oven at a time reduce the cooking time to 10-12 minutes. If you only have one baking sheet you will need to cool the sheet completely before spreading the next layer of batter on it or it will melt and produce tough cookies. You can cool the sheet by waving it outside or sticking it in the freezer for 5 minutes.
Mab Made Food http://www.mabdese.net/bento/