Venetians Recipe

Ingredients
<br>- 8 ounces almond paste
<br>- 1 ½ cups butter, softened
<br>- 1 cup white sugar
<br>- 4  eggs, separated
<br>- 2 cups sifted all-purpose flour
<br>- 1 teaspoon almond extract
<br>- ¼ teaspoon salt
<br>- 4 drops red food coloring
<br>- 4 drops green food coloring
<br>- 1 ½ cups apricot jam
<br>- 1 pound semisweet chocolate, chopped
<br><p></p>Directions
<br>step 1: Grease 3 - 13 x 9 inch pans.  Line with wax paper.  Preheat oven to 350 degrees F (180 degrees C).
<br>step 2: Combine almond paste, sugar, butter, egg yolks and almond extract.  Beat for 5 minutes until light and fluffy. Beat in flour and salt.
<br>step 3: In a separate bowl, beat egg whites until stiff peaks form.  With a wooden spoon, fold into the almond mixture.
<br>step 4: 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).
<br>step 5: 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.
<br>step 6: 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.
<br>step 7: Melt chocolate over hot water and spread over cake.  Allow to set.  Trim edges and cup into 1 inch squares.
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Ingredients
- 8 ounces almond paste
- 1 ½ cups butter, softened
- 1 cup white sugar
- 4 eggs, separated
- 2 cups sifted all-purpose flour
- 1 teaspoon almond extract
- ¼ teaspoon salt
- 4 drops red food coloring
- 4 drops green food coloring
- 1 ½ cups apricot jam
- 1 pound semisweet chocolate, chopped

Directions
step 1: Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
step 2: Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
step 3: In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
step 4: 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).
step 5: 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.
step 6: 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.
step 7: Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.

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