Almond Venetian Dessert

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READY IN: 45mins
SERVES: 24
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 12
  • 34
    cup butter, softened
  • 12
    cup sugar
  • 2
    eggs, separated
  • 14
    teaspoon almond extract
  • 18
    teaspoon salt
  • 5
    drops green food coloring
  • 4
    drops red food coloring
  • 23
    cup apricot preserves
  • 3
    (1 ounce) semi-sweet chocolate baking squares
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DIRECTIONS

  • 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.
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