Venetians
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Venetians
  Christmas  
Last updated 6/12/2012 1:28:29 AM. Recipe ID 63874. Report a problem with this recipe.
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      Title: Venetians
 Categories: Bars, Christmas, Refrigerato
      Yield: 1 Servings
 
      1 cn Almond Paste (8 oz)
      3    Sticks   Butter; softened
      1 c  Sugar
      4 ea Eggs; separated
      1 ts Almond extract
      2 c  Flour
    1/4 ts Salt
     10 dr Green food coloring
      8 dr Red food coloring
     12 oz Jar - Apricot preserves
      2 oz Semi-sweet chocolate pieces
 
  Preheat oven to 350 (F).  Coat three jelly roll pans with cooking
  spray, line with foil and coat foil with spray.  Break almond paste
  into large bowl.  Add softened butter, sugar, egg YOLKS, and almond
  extract. Beat until light and fluffy - approx 5 min.  Beat in flour
  and salt. In another bowl, beat egg whites until stiff peaks form.
  Fold into almond mixture until well blended.  Divide mixture into
  three equal portions. Spread uncolored (yellow-ish) dough into one
  jelly roll pan. Add green color to one portion and mix well.  Spread
  green into second pan. Add red color to final portion and spread in
  last pan. Bake for 13 minutes or until edges are golden brown (Do not
  overbake).
  
  Immediately remove the cakes from pans using the foil overhang.  Heat
  apricot preserves in microwave for two minutes on high and press
  through seive.  Place green layer on another jelly roll pan and
  spread half of the preserves on top all the way to the edges.  Slide
  yellow layer on top of green and spread the remaining preserves on
  top of the yellow layer - all the way to the edges.  Slide pink layer
  on top of the yellow layer. Cover top with plastic wrap and weight
  with heavy bread board. Refrigerate overnight.  Melt chocolate in
  microwave for 30 seconds to 1 minute and stir til smooth.  Spread
  melted chocolate to edges of pink layer. Let chocolate harden and
  then cut into 1 inch squares. After cooled, it's nice to pipe small
  decorations onto the cut squares (snowmen or xmas trees or any
  seasonal design)
 




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Recipe ID 63874 (Apr 03, 2005)

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