ALMOND VENETIAN DESSERT
These beautiful bars feature three colorful cake-like layers, an apricot filling and a chocolate topping. -Reva Becker, Farmington Hills, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- 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 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 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 pink; 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 pink 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.
Nutrition Facts :
ALMOND VENETIAN DESSERT
Make and share this Almond Venetian Dessert recipe from Food.com.
Provided by Mom2Rose
Categories Bar Cookie
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 152.3, Fat 8.6, SaturatedFat 4.5, Cholesterol 32.9, Sodium 63.3, Carbohydrate 18.4, Fiber 0.6, Sugar 11.1, Protein 1.8
VENETIANS
Bar cookie consisting of three layers separated by jam filling and coated with chocolate.
Provided by Elaine
Categories Desserts Cookies Bar Cookie Recipes
Yield 28
Number Of Ingredients 11
Steps:
- Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
- Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
- In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
- 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).
- 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.
- 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.
- Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 38.1 g, Cholesterol 52.7 mg, Fat 18.1 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 108.6 mg, Sugar 22.7 g
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