10 July, 2015
Venetians
Venetians or Rainbow Cookies: Italian flag variation – A particular variety of this confection, known primarily by various regional names listed below, is with layers of brightly colored, almond-based sponge cake, apricot and/or raspberry jam, and a chocolate coating.
Ingredients
- 8 oz Almond paste
- 1 1/2 cups Unsalted butter (3 sticks)
- 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
- 12 oz Apricot Preserves and Raspberry
- 5 oz Semi-sweet chocolate chips
Servings: People
Instructions
- Heat Oven to 350 degree. Grease three 13 x 9 x 2 inch baking pans; line with waxed paper; grease paper.2 Break up paste in bowl with fork. Add butter, sugar, yolks and extract. Beat with mixer until fluffy, 5 minutes. Beat in the flour and salt.
- Beat whites in a bowl until stiff peaks form. Stir into almond mixture with wooden spoon, using turning motion similar to folding. Remove 1 1/2 cups batter; spread evenly into one of prepared pans (see picture below with pink coloring. (The sheet is the yellow/white color). Remove another 1 1/2 cups batter to small bowl; tint pink coloring. (pink)
- Spread into a another pan.
- Remove another 1 1/2 cups batter to small bowl spread into third pan. Bake in 350 degrees oven 15 minutes or until edges are lightly golden; cake layers will each be 1/4 inch thick. Immediately remove cakes from pans onto large wire racks. Carefully peel off waxed paper.
- Place pink layer on upturned jelly-roll pan. Heat preserves; strain; reserve chunks in strainer for other uses. Spread half of strained preserves over pink layer.
- Top with yellow/white layer. Spread with remaining preserves.
- Cover with green layer. Top side up.
- Cover with plastic wrap and weigh down with large wooden cutting board, heavy tray or large book. Refrigerate overnight. Melt chocolate in top of double boiler over hot water. Trim cake edges even. Cut cake crosswise into 1-inch-wide strips. Frost pink payer of one strip with chocolate. Turn strip on side and frost green layer. Let chocolate dry. Cut into 1- inch pieces. Repeat with remaining strips.
Recipe Notes
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Nutrition Facts
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