Best Venetian Cookies Recipes

VENETIAN COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease three 15 1/2" x 10 1/2" jelly-roll pans; line pans with waxed paper, allow waxed paper to extend over ends of pans. Grease and flour waxed paper.
• Beat egg whites with 1/2 cup sugar until stiff peaks form; set aside.
• In large bowl with same beaters (no need to wash them), with mixer at low speed, beat almond paste and remaining 1/2 cup sugar until it forms small lumps.
• Beat in margarine or butter until blended. Beat in egg yolks and almond extract. Reduce speed to low; beat in flour and salt just until combined.
• With rubber or silicone spatula, fold egg whites into almond mixture, one-third at a time, until combined.
• Remove one third of batter (about 1 1/2 rounded cups) to a small bowl. Remove half of remaining batter to another small bowl. You should have equal amounts of batter in all three bowls.
• Stir red food coloring into one bowl of batter (5 drops for pastel, 20 drops for dark color).
• Stir green food coloring into second bowl of batter.
• Leave the third bowl uncolored.
• Spread batter into the three pans (one color per pan). With offset metal spatula, spread batter as evenly as possible; each layer will be about 1/8" thick.
• Bake layers 10-13 minutes, rotating pany halfway through cooking time, until layers are just set. Watch closely, you want this to be slightly undercooked.
• Let layers cool 5 minutes in pans on wire racks. Invert layers onto racks; leave waxed paper attached; cool completely.
• When all 3 layers have cooled, place green layer on a platter, remove waxed paper; spread with half of the apricot preserves. Place white layer on top of the green layer, waxed paper side up; remove waxed paper. Spread with remaining apricot preserves. Place red layer on top of white layer; remove waxed paper. Press down gently over entire surface to make sure all layers are firmly attached to each other.
• With a serrated knife, trim edges about 1/4" from each side (cooks' treat). Spread melted chocolate on top of red layer (not on sides). Refrigerate at least 1 hour.
• Cut layers lengthwise into 6 strips. Cut each strip into 12 small rectangles.
• Store cookies in refrigerator in a covered container, with waxed paper between layers.

VENETIAN CORNMEAL COOKIES (ZALETI)

Steps:

• Combine currants and almond liqueur in a small bowl. Let soak until fruit is plump, 30 minutes.
• Preheat oven to 350 degrees. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg and egg yolk, lemon zest, and vanilla. Using a pastry cutter or two knives, cut butter into dry ingredients until coarse crumbs form. Add plumped currants and wet ingredients, gently stirring until a soft dough forms. Turn dough out onto a piece of plastic wrap. Shape into a flat square, wrap tightly in plastic, and refrigerate 45 minutes or up to overnight.
• On a lightly floured surface, roll out dough to an 8-inch square, about 1/2 inch thick. Using a sharp knife, cut dough horizontally into 1-inch strips. Working with one strip at a time, cut crosswise on the bias into 5 equal diamonds (you should make 6 cuts). Reroll scraps once and form additional cookies, if desired. Transfer cookies to two parchment-lined baking sheets, spaced about 1 inch apart. Freeze until firm, about 10 minutes.
• Lightly beat reserved egg white. Brush tops of cookies with egg white and sprinkle with sanding sugar. Bake, rotating pans halfway through, until lightly golden around edges, about 22 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.

VENETIAN BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat on medium until light and fluffy, about 2 minutes. Add vanilla, lemon zest, and salt. Beat to combine. Add egg yolks, 1 at a time, beating well after each addition, until fully combined. Reduce speed to low, and add flour, 1 cup at a time, beating until fully combined
• Roll a walnut-size piece of dough into a ball, then roll out into a rope about 3 inches long and 1/4 inch in diameter. Shape into a decorative S. Transfer to prepared baking sheet. Repeat with remaining dough, placing cookies about 1 1/2 inches apart on baking sheet. Bake until firm, 12 to 15 minutes. Transfer to wire racks to cool.

RAINBOW COOKIES (VENETIAN COOKIES)

Steps:

• 1. Grease three disposable (12 1/4 by 8 1/4 by 1 3/4 inch) aluminum pans. Line with wax paper or parchment paper ad grease the paper. Preheat the oven to 350 degrees. 2. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time; add the almond extract. 3. Combine the four and baking powder and stir to the creamed mixture. 4. Divide the batter into 3 equal parts, about 1 cup each. Add the green coloring to one and red coloring to the second; leave the third untinted. SPread each batch evenly into a prepared pan and bake 10 to 12 minutes. Remove from oven and cool. Peel off the wax paper. 5. Warm the preserves slightly. Place the green layer on a small baking sheet and cover with half of the preserves. Cover with the untinted layer and spread with the remaining preserves. Place the red layer on top. Cover with plastic wrap, weigh down with a cutting board and refrigerate overnight. 6. The next day, trim the edges of the cake. Melt the chocolate and spread over the top. Allow to harden about 30 minutes. Cut into 1-inch squares.

VENETIAN COOKIES

Steps:

• 1.Preheat oven to 350F. Grease jelly-roll pans;* line pans with waxed paper, allowing waxed paper to extend over ends of pans. Grease and flour waxed paper. 2.In small bowl, with mixer at high speed, beat egg whites with 1/2 cup sugar until stiff peaks form; set aside. 3.In large bowl, with same beaters, and with mixer at medium speed, beat almond paste and remaining 1/2 cup sugar until well blended. Reduce speed to medium-low; beat in margarine or butter until blended. Beat in egg yolks and almond extract until blended. Reduce speed to low; beat in flour and salt just until combined. 4.With rubber spatula, fold egg-white mixture into almond mixture, one-third at a time, until combined. 5.Remove one-third of batter into small bowl. Remove half of remaining batter into another small bowl. Stir red food coloring into 1 bowl. Repeat with green food coloring. 6.Spread batter in jelly-roll pan. With metal spatula (offset, if possible), spread batter as evenly as possible (layer will be about 1/8 inch thick). 7.Bake layers 10 to 13 minutes, until layers are just set. It is important to undercook this batter slightly to ensure moist cookie layers. 8.Let layers cool slightly in pans on wire racks, about 5 minutes. Invert layers onto racks, leaving waxed paper attached; cool completely. 9.When all 3 layers are cooled, remove waxed paper from green layer. Place green layer on serving tray or platter; spread with half of preserves. Place white layer on top of green layer, waxed-paper side up; remove waxed paper. Spread with remaining preserves. Place red layer on top of white layer; remove waxed paper. 10.With serrated knife, trim edges (about 1/4 inch from each side). Spread melted chocolate on top of red layer (not on sides); refrigerate until chocolate is firm, at least 1 hour. 11.Cut stacked layers lengthwise into 4 strips. Cut each strip into 12 ccokies. Store cookies in tightly covered container, with waxed paper between layers, in refrigerator.