Almond Venetian Dessert Recipes

ALMOND VENETIAN DESSERT

Steps:

• Grease the bottoms of three 8-in. square baking dishes. Line with waxed paper and grease the paper; set aside., Place almond paste in a large bowl; break up with a fork. Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy. Stir in flour and salt. In another bowl, beat egg whites until soft peaks form. Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff). , Divide dough evenly into three portions, about 2/3 cup each. Tint one portion green and one portion pink; leave the remaining portion white. Spread each portion into a prepared pan. Bake at 350° for 13-15 minutes or until edges are golden brown. Immediately invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely. , Place green layer on a large piece of plastic wrap. Spread evenly with 1/3 cup apricot preserves. Top with white layer and spread with remaining preserves. Top with pink layer. Bring plastic over layers. Slide onto a baking sheet and set a cutting board on top to compress layers. Refrigerate overnight., In a microwave-safe bowl, melt chocolate. Remove cutting board and unwrap dessert. Spread melted chocolate over top; let stand until set. With a sharp knife, trim edges. Cut into 2-in. x 5/8-in. bars. Store in an airtight container.

ALMOND VENETIAN DESSERT

Steps:

• Grease the bottoms of three 8-in. square baking dishes.
• Line with waxed paper and grease the paper; set aside.
• Place almond paste in a large mixing bowl; break up with a fork.
• Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy.
• Stir in flour and salt.
• In another mixing bowl, beat egg whites until soft peaks form.
• Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff).
• Divide dough evenly into three portions, about 2/3 cup each.
• Tint one portion green and one portion red; leave the remaining portion white.
• Spread each portion into a prepared pan.
• Bake at 350° for 13-15 minutes or until edges are golden brown.
• Immediately invert onto wire racks; remove waxed paper.
• Place another wire rack on top and turn over.
• Cool completely.
• Place green layer on a large piece of plastic wrap.
• Spread evenly with 1/3 cup apricot preserves.
• Top with white layer and spread with remaining preserves.
• Top with red layer.
• Bring plastic over layers.
• Slide onto a baking sheet and set a cutting board on top to compress layers.
• Refrigerate overnight.
• In a microwave-safe bowl, melt chocolate.
• Remove cutting board and unwrap dessert.
• Spread melted chocolate over top; let stand until set.
• With a sharp knife, trim edges.
• Cut into 2-in. x 5/8-in. bars.
• Store in an airtight container.

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.