Today is Scrappy Jessi's Cookie Swap! I made Venetian or I call them Rainbow Cookies. I have been making these now for about 10 years and have it down! They take some time but are well worth it! The timing worked out great for me because my son is having a cookie swap at school and these are what I'm swapping! Enjoy!
- 8 ounces of almond paste
- 1-1/2 butter, softened
- 1 cup granulated sugar
- 4 large eggs (separated)
- 2 cups sifted all-purpose flour
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 4 drops red and green food coloring (or make it however light or deep you want the colors to be
- 1 (12 ounce) jar of apricot, raspberry or black rasberry preserves
- 1 pound semisweet chocolate or chocolate chips
Grease three 9 x 13-inch baking pans.
Line with waxed paper.
Preheat oven to 350 F.
Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy.
Beat in flour and salt.
In a separate bowl, beat egg whites until stiff peaks form.
Fold into the almond mixture.
Divide dough into three 1-1/2-cup portions.
Add red coloring to one of the portions, and green to another, stirring until mixture is evenly colored.
Spread the batter in the three separate prepared pans (keeping the colors separate).
Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick).
Remove cakes from pan immediately.
Stack layers in a 9 x 13 inch pan, spreading jam between layers (no jam on top layer).
Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour or heavy cans.
Melt chocolate over hot water and spread over cake. At this point you can just leave the chocolate, spread chocolate sprinkles or comb a design through it.
Allow to set.
Trim edges and cut into 1-inch squares.
Let me know what you think!