These elegant 3 layer, 3 color cookies are so easy to make. The flavor is European, rich & decadent, serve these with coffee or tea. Kids like them, moms LOVE them. Don't let the long instructions scare you off. If you don't have 3 jelly-roll pans, you can still make this recipe. Just bake layers 1 at a time and be sure to let the pan cool completely before reusing for the next layer.
Provided by Deb Wolf
Categories Bar Cookie
Time 1h10m
Yield 72 serving(s)
Number Of Ingredients 11
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.
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Malik Madni
[email protected]This is the worst cookie recipe I have ever tried.
Malik Lee
[email protected]I would not recommend this recipe to anyone.
MatomeDegrade Mangala
[email protected]These cookies were a waste of time and ingredients.
RIFAT MAN
[email protected]I didn't like the flavor of these cookies at all.
Mama Pudding
[email protected]I think these cookies would be better if they were made with a different type of flour.
Eliaz Rodriguez
[email protected]These cookies are a bit too dense for my taste, but they are still good.
Shauna Lee
[email protected]I had some trouble getting the cookies to hold their shape, but they still tasted great.
Atif Traash
[email protected]These cookies are a bit too sweet for my taste, but they are still very good.
awofade adedeji
[email protected]I love the delicate flavor of these cookies. They are perfect for a light dessert or a snack.
noor aghakhan
[email protected]I wasn't sure how these cookies would turn out, but I was pleasantly surprised. They are so light and fluffy.
manoor kadil
[email protected]These cookies are the perfect treat for any occasion. They are elegant and delicious.
Md Tarequl Islam
[email protected]I've made these cookies several times and they always turn out great. They are a favorite in my family.
Rochelle Hendricks
[email protected]I'm not a huge fan of almond-flavored desserts, but I really enjoyed these cookies. They are not too sweet and the almond flavor is very subtle.
jason harris
[email protected]I made these cookies for a party and they were a huge hit. Everyone loved them!
Mohan Acharya
[email protected]These cookies are a bit time-consuming to make, but they are worth the effort. They are so delicious and delicate.
Samima Ali
[email protected]I love the simplicity of this recipe. It's so easy to follow and the cookies turn out perfect every time.
Bob M
[email protected]I was looking for a new cookie recipe to try and I'm so glad I found this one. The Venetian cookies are so unique and flavorful. I'll definitely be making these again and again.
Zahoor Sario
[email protected]These cookies are so addictive! I can't stop eating them.
Philipe Dankwaa
[email protected]I tried this recipe for Venetian cookies and they turned out great! The cookies were light and fluffy with a nice almond flavor. I will definitely be making these again.
Asad Waseem3030
[email protected]Venetian cookies are a delicious and easy-to-make treat that are perfect for any occasion. I love the delicate flavor of the almond and the crispy texture of the cookie.