Preheat oven to 350. Lightly grease three 13 x 9 inch jelly roll pans,
line with waxed paper, allowing to hang over 1" on each end.
Lightly grease waxed paper.
Break up almond paste in a large bowl. Add butter, sugar, egg
yolks (yolks only) & almond extract. Beat with elec mixer until
fluffy. Beat in flour and salt. In a small bowl, beat egg whites
until stiff peaks form. Fold into almond mixture until well
blended. Divide mixture into thirds. Add green food coloring to
one, red food coloring to another, and leave the third portion
plain.
Using your fingers, spread each portion into it's own cookie
sheet. Press and spread until an even layer covers the whole
sheet. Bake until just set. Do not let it brown. It will only take 10
to 15 minutes, so watch carefully. Immediately remove layers
from pans using waxed paper overhang and place on wire racks
to cool. Heat apricot jelly in a small saucepan. (If using
preserves, put through food processor to eliminate chunks)
Place green layer, top down, on a clean cookie sheet. Carefully
peel off waxed paper. Spread 1/2 of heated jelly evenly over
green layer to the edges. Place yellow layer, top down, on top of
green layer. Remove waxed paper and spread with remaining
jelly. Place red layer, top up, on yellow layer. Cover with plastic
wrap and weight down with something heavy like a cutting board
and put in the refrig overnight.
Melt chocolate & shortening together in a saucepan, the microwave
or by placing in a Pyrex bowl or cup in the oven for a few minutes.
Spread evenly over the top layer and let cool until hardened (10
min). Trim outer edges if necessary and cut into bite size pieces.
Originally Submitted
11/18/2007
0 Out of 5 from
0 reviews
You can add this Three Layer Venetian Cookies recipe to your own private DesktopCookbook.
