Venetians So Tasty

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Venetians

"Bar cookie which include three layers separated with the aid of jam filling and coated with chocolate."

Ingredients :

eight oz. Almond paste
1 1/2 cups butter, softened
1 cup white sugar
four eggs, separated
2 cups sifted all-purpose flour
1 teaspoon almond extract
1/four teaspoon salt
four drops purple food coloring
4 drops green food coloring
1 half of cups apricot jam
1 pound semisweet chocolate, chopped

Instructions :

Prep :	Cook : 28M	Ready in :

Grease 3 - thirteen x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 stages C).
Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for five mins till mild and fluffy. Beat in flour and salt.
In a separate bowl, beat egg whites until stiff peaks form. With a wood spoon, fold into the almond mixture.
Divide dough into 3 -1 1/2 cup portions. Add crimson coloring to one of the portions, and inexperienced to the another. Spread the batter in the 3 separate organized pans (preserving the colours separate).
Bake for 15 mins, or till edges are golden brown. (Each layer can be 1/four inch thick). Remove cakes from pan straight away. Cool very well.
Stack layers in a 9 x thirteen inch pan, spreading apricot jam among layers (no jam on top layer). Place 2d 9 x 13 inch pan on pinnacle and overwhelm with 5 pound bags of sugar or flour. Refrigerate in a single day.
Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.

Notes :

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