Best Venetians Recipes

VENETIANS

Steps:

• Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
• 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. With a wooden spoon, fold into the almond mixture.
• Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 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. Cool thoroughly.
• Stack layers in a 9 x 13 inch pan, spreading apricot 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. Refrigerate overnight.
• Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.

VENETIANS - RAINBOW COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Butter a 13 X 9 inch baking pan and line the bottom with parchment/wax paper, leaving a 2 in ch overhang on the ends (easier to remove), butter the paper.
• 2. Beat egg whites until they hold stiff peaks. Add 1/4 cup sugar (a little at a time) beating at high speed until whites hold stiff, slightly glossy peaks. Set aside.
• 3. In another bowl, beat together almond paste and remaining 3/4 cup sugar until well blended, approximately 3 minutes. Add butter and beat until pale and fluffy, another 3 minutes. Add yokes and almond extract and beat until combined well (approx. 2 minutes). Reduce speed to low, then add flour and salt and mix until just combined. Fold egg whites into almond mixture to lighten the mixture.
• 4. Divide batter evenly among 3 bowls. Stir red food coloring in one bowl; green in the other; leaving one bowl uncolored. Pour one bowl/batter into creased baking pan and spread evenly with offset spatula (layer will be about 1/4 inch thick). Bake 8 to 10 minutes until the edges just pick up color - do not overbake. REPEAT WITH REMAINING bowl/batter - Transfer layers to a wire rack to cool.
• 5. When all layers are cool, invert green onto a parchment or wax-paper-lined large baking sheet. Discard paper from layer and spread with half of preserves. Invert white on top of green layer, discarding paper. Spread with remaining preserves. Invert red layer on top of white layer and discard wax or parchment paper.
• 6. Cover with plastic wrap and chill several hours (at least 4 hours). (Recipe calls for you to weight the top down with a heavy object but I stopped doing that and it comes out fine.) Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water.
• 7. Trim edges of cake and pour/spread chocolate over the top in a thin layer. Chill, uncovered, until chocolate is firm. OPTIONAL - you can flip the cake over and coat the underside with chocolate as well. Chill again.
• 8. When all is chilled, cut lengthwise into strips, then crosswise. TIP: THE COLDER THESE ARE, THE EASIER TO CUT ... MAKE SURE THEY ARE WELL CHILLED / EVEN SLIGHTLY FROZEN!

VENETIANS

Steps:

• Pre heat oven to 350 degrees Grease 3 (9by13by2 inch) baking pans. Line with wax paper and grease the paper Beat the egg whites with an electric mixer until stiff peaks form, transfer them to another bowl. Add the almond paste to the electric mixer bowl, breaking it apart with a fork. Add the butter, sugar, egg yolks and almond extract and beat until light and fluffy. Beat in the flour and salt. Lightly stir in the beaten egg whites. Remove 1 1/2 cups of batter and spread it evenly into 1 of the prepared pans. Remove another 1 1/2 cups batter to a small b owl. Blend in the green food coloring and spread batter evenly into the second pan. Add the red food coloring to remaining batter and spread into third pan. Bake the cake 15 minutes or until the edges are golden brown. Remove the cake from the pans, peel off the wax paper and cool on racks. Heat the preserves and strain. Place the green cake layer on a flat baking sheet and spread 1/2 of the warm preserves to the edges. Cover with the yellow layer and spread top with remaining preserves. Cover with red layer. Cover with plastic wrap weigh down with a large cutting board and refrigerate overnight. The next day melt the chocolate over hot not boiling water. Spread to edge of cake and let harden about 30 minutes. Trim edges of cake evenly and cut into 1 inch squares.