Also called Rainbow cookies. type: refrigerator, bars makes: unknown 8 ounces almond paste 1-1/2 cups butter or margarine 1 cup granulated sugar 4 eggs, separated 2 cups sifted all-purpose flour 1 teaspoon almond extract 1/4 teaspoon salt 4 drops red food coloring 4 drops green food coloring 12 ounces apricot or raspberry jam 1 pound semisweet chocolate Preheat oven to 350F. Grease 3, 13 x 9 inch cookie pans and line with parchment paper. Combine almond paste, sugar, butter, egg yolks and almond extract. Beat 5 minutes until light and fluffy. Beat in flour and salt. In a separate bowl, beat egg whites to stiff peaks. Fold into the almond mixture. Divide dough into 3rds. Add red coloring to one of the portions and green to the another. Spread the batter into the 3 separate prepared pans, be sure to keep the color separate. Bake for 15 minutes or until edges are golden brown. Remove from pan immediately and cool thoroughly. In a 9 x 13 inch pan begin to stack layers spreading jam between the layers. Do not put jam on the top. Place another 9 x 13 inch pan on top and weigh it down with 10 pounds evenly distributed (bags of flour work well) Refrigerate overnight. Melt chocolate. Spread over pastry. Allow to set. Trim and cut into 1 rectangles. |
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Venetians |