Almond Venetian Dessert Recipe #332504
Source: Taste of Home
by Mom2Rose
45 min | 20 min prep
SERVES 24 , 2 dozen
- 1/2 cup almond paste
- 3/4 cup butter, softened
- 1/2 cup sugar
- 2 eggs, separated
- 1/4 teaspoon almond extract
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 5 drops green food coloring
- 4 drops red food coloring
- 2/3 cup apricot preserves
- 3 (1 ounce) semi-sweet chocolate baking squares
- 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.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 332504 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars