Good morning! These take a little work, but the result is so pretty. Almond paste is a favorite in our Italian home, especially during the holidays. This cookie is moist and delicious as well as festive on a cookie platter. It is well worth the effort.
Venetian Cookies Recipe
These are also called Neopolitan cookies.
1 can (8oz) almond paste
1 1/2 cups butter, softened (3 sticks)
1 cup granulated sugar
4 large eggs, separated
1 tblsp almond extract
2 cups flour
1/4 tsp salt
Red & green food coloring
1 jar (12 oz) apricot jelly or
1/2 pkg chocolate chips (or 3 squares baking
1 teaspoon solid shortening (Crisco)
1. Preheat oven to 350.
2. Lightly grease three 13 x 9 inch jelly roll pans, line with waxed paper, allowing to hang over 1" on each end.
3. Lightly grease waxed paper.
4. Break up almond paste in a large bowl.
5. Add butter, sugar, egg yolks (yolks only) & almond extract.
6. Beat with elec mixer until fluffy.
7. Beat in flour and salt. In a small bowl, beat egg whites until stiff peaks form.
8. Fold into almond mixture until well blended.
9. Divide mixture into thirds.
10. Add green food coloring to one, red food coloring to another, and leave the third portion plain.
11. Using your fingers, spread each portion into it's own cookie sheet. Press and spread until an even layer covers the whole sheet.
12. Bake until just set. Do not let it brown. It will only take 10 to 15 minutes, so watch carefully.
13. Immediately remove layers from pans using waxed paper overhang and place on wire racks to cool.
14. Heat apricot jelly in a small saucepan. (If using preserves, put through food processor to eliminate chunks)
15. Place green layer, top down, on a clean cookie sheet. Carefully peel off waxed paper.
16. Spread 1/2 of heated jelly evenly over green layer to the edges. Place yellow layer, top down, on top of green layer.
17. Remove waxed paper and spread with remaining jelly.
18. 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.
19. Press it down good so the layers will stick together.
20. 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
21. OR spread the chocolate on the whole top of the cookie, let it harden, flips the cookie over and frosts the other side, then let the chocolate harden again. When slicing them, dip the knife in water and wipe it clean between each slice. -have to tell you-applying chocolate to each individual strip is quite messy-at least for me, if you want to frost both sides!
22. Makes about 5 to 6 dozen
Recipe compliments of Bunny's Warm Oven! http://wwwbunnysovencom.blogspot.com/
Last night I made peppermint bark to give to my staff on festive little platters. I will have to post a photo when I get them put together. Just take mint flavored milk chocolate candy making disks and melt in double boiler. While chocolate is melting, unwrap some peppermint candy...candy canes or starlight mints. Throw a bunch of them in a zip lock bag and take your meat tenderizer (flat side) and pound them out to crush a bit. When chocolate is melted add the crushed candy. Pour out on a cookie sheet lined with wax paper. Melt some red or white chocolate and drizzle over the top. Chill and then break into pieces. I also did the same with some white chocolate and drizzed with the red chocolate. It looks so pretty!
I am attaching a link to a really nice idea for making over a wreath. Check out Kimba's blog and look for her Open House today! She has some really great ideas. I am in Christmas withdrawal this year. We are leaving Friday to visit our daughter in Atlanta for Christmas and I didn't take any decorations out this year. I bought a small tree and decorations so it at least looks like we have some holiday spirit, but I miss all the fun of getting the house ready. Anyway, stop in and see Kimba!