NEAPOLITAN HOLIDAY COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 11h
Yield 7 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat 3 quarter-sheet pans (or three 13-by-9-by-2-inch jelly roll pans) with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray as well.
- Place the almond paste in the bowl of a stand mixer. Break it up into small pieces with a fork. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high speed until light and fluffy, about 7 minutes. Reduce the speed to medium, add the egg yolks, and beat until incorporated. Turn the mixer off and stir in the flour with a wooden spoon until well combined. Transfer the mixture to a medium bowl.
- Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended.
- Transfer 1 1/2 cups of the batter to a medium bowl, then transfer another 1 1/2 cups of the batter to a second medium bowl. Add the red food coloring to one of the bowls and stir until the batter is tinted throughout. Add the green food coloring to the second bowl and stir until the batter is tinted throughout. Scrape each of the three batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.
- To assemble, place the green layer on a large cutting board or a large inverted baking sheet lined with wax paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with the apricot preserves. If there are large chunks of apricots, remove and chop them up to make them more spreadable. Top with the red layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. Refrigerate overnight.
- Place the chocolate chips in a microwaveable bowl and melt in the microwave on low power about 2 minutes. Spread the chocolate on top of the cooled cake and let dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into twelve 1-inch-wide strips, then cut lengthwise into 1 1/4-inch strips. The cookies will keep, covered, up to 1 week.
VENETIAN BUTTER COOKIES
The dough for these cookies should be stiff, not crumbly like shortbread, making it easier to form into a tight S shape.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat on medium until light and fluffy, about 2 minutes. Add vanilla, lemon zest, and salt. Beat to combine. Add egg yolks, 1 at a time, beating well after each addition, until fully combined. Reduce speed to low, and add flour, 1 cup at a time, beating until fully combined
- Roll a walnut-size piece of dough into a ball, then roll out into a rope about 3 inches long and 1/4 inch in diameter. Shape into a decorative S. Transfer to prepared baking sheet. Repeat with remaining dough, placing cookies about 1 1/2 inches apart on baking sheet. Bake until firm, 12 to 15 minutes. Transfer to wire racks to cool.
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
VENETIAN COOKIES
These elegant 3 layer, 3 color cookies are so easy to make. The flavor is European, rich & decadent, serve these with coffee or tea. Kids like them, moms LOVE them. Don't let the long instructions scare you off. If you don't have 3 jelly-roll pans, you can still make this recipe. Just bake layers 1 at a time and be sure to let the pan cool completely before reusing for the next layer.
Provided by Deb Wolf
Categories Bar Cookie
Time 1h10m
Yield 72 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease three 15 1/2" x 10 1/2" jelly-roll pans; line pans with waxed paper, allow waxed paper to extend over ends of pans. Grease and flour waxed paper.
- Beat egg whites with 1/2 cup sugar until stiff peaks form; set aside.
- In large bowl with same beaters (no need to wash them), with mixer at low speed, beat almond paste and remaining 1/2 cup sugar until it forms small lumps.
- Beat in margarine or butter until blended. Beat in egg yolks and almond extract. Reduce speed to low; beat in flour and salt just until combined.
- With rubber or silicone spatula, fold egg whites into almond mixture, one-third at a time, until combined.
- Remove one third of batter (about 1 1/2 rounded cups) to a small bowl. Remove half of remaining batter to another small bowl. You should have equal amounts of batter in all three bowls.
- Stir red food coloring into one bowl of batter (5 drops for pastel, 20 drops for dark color).
- Stir green food coloring into second bowl of batter.
- Leave the third bowl uncolored.
- Spread batter into the three pans (one color per pan). With offset metal spatula, spread batter as evenly as possible; each layer will be about 1/8" thick.
- Bake layers 10-13 minutes, rotating pany halfway through cooking time, until layers are just set. Watch closely, you want this to be slightly undercooked.
- Let layers cool 5 minutes in pans on wire racks. Invert layers onto racks; leave waxed paper attached; cool completely.
- When all 3 layers have cooled, place green layer on a platter, remove waxed paper; spread with half of the apricot preserves. Place white layer on top of the green layer, waxed paper side up; remove waxed paper. Spread with remaining apricot preserves. Place red layer on top of white layer; remove waxed paper. Press down gently over entire surface to make sure all layers are firmly attached to each other.
- With a serrated knife, trim edges about 1/4" from each side (cooks' treat). Spread melted chocolate on top of red layer (not on sides). Refrigerate at least 1 hour.
- Cut layers lengthwise into 6 strips. Cut each strip into 12 small rectangles.
- Store cookies in refrigerator in a covered container, with waxed paper between layers.
VENETIAN CORNMEAL COOKIES (ZALETI)
Zaleti means yellow in the Venetian dialect and refers to the color of the cornmeal in these distinctive diamond-shaped cookies. They're made with little to no sugar, relying instead on the sweetness of dried currants.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 40
Number Of Ingredients 12
Steps:
- Combine currants and almond liqueur in a small bowl. Let soak until fruit is plump, 30 minutes.
- Preheat oven to 350 degrees. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg and egg yolk, lemon zest, and vanilla. Using a pastry cutter or two knives, cut butter into dry ingredients until coarse crumbs form. Add plumped currants and wet ingredients, gently stirring until a soft dough forms. Turn dough out onto a piece of plastic wrap. Shape into a flat square, wrap tightly in plastic, and refrigerate 45 minutes or up to overnight.
- On a lightly floured surface, roll out dough to an 8-inch square, about 1/2 inch thick. Using a sharp knife, cut dough horizontally into 1-inch strips. Working with one strip at a time, cut crosswise on the bias into 5 equal diamonds (you should make 6 cuts). Reroll scraps once and form additional cookies, if desired. Transfer cookies to two parchment-lined baking sheets, spaced about 1 inch apart. Freeze until firm, about 10 minutes.
- Lightly beat reserved egg white. Brush tops of cookies with egg white and sprinkle with sanding sugar. Bake, rotating pans halfway through, until lightly golden around edges, about 22 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.
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- Preheat oven to 350 degrees with rack in middle position. Butter a 13x9 inch baking pan and line with parchment paper, leaving a 2-inch overhang on each of the long sides. Butter the parchment paper.
- Place egg whites in stand mixer and beat at medium-high speed with the wire whip attachment until they begin to hold stiff peaks. With mixer at high speed, gradually add 1/4 cup of sugar, beating until stiff, glossy peaks are formed. Transfer whipped egg whites to a holding bowl.
- In the now-empty mixing bowl (no need to wash), add the almond paste and 3/4 cup sugar. Beat on medium speed with the paddle attachment until almond paste is broken up and combined with the sugar, about 4 minutes. Add softened butter and beat until mixture is light and fluffy, 3-4 minutes, stopping once to scrape sides of bowl. Add yolks and almond extract and beat for an additional 2 minutes. Scrape bowl. With mixer running on low, gradually add flour and salt and mix just until no streaks of flour remain.
- Stir about a third of egg whites into the almond mixture to lighten. Fold in remaining egg whites until no white streaks remain.
VENETIAN COOKIES - GOOD HOUSEKEEPING
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Cuisine ItalianTotal Time 1 hr 30 minsCategory Christmas, Feed a Crowd, Baking, DessertPublished 2007-06-25
- Preheat oven to 350 degrees F. Grease three 15 1/2- by 10 1/2-inch jelly-roll pans;* line pans with waxed paper, allowing waxed paper to extend over ends of pans.
- In small bowl, with mixer at high speed, beat egg whites with 1/2 cup sugar until stiff peaks form; set aside.
- In large bowl, with same beaters, and with mixer at medium speed, beat almond paste and remaining 1/2 cup sugar until well blended (there will be some small lumps of almond paste remaining).
- With rubber spatula, fold egg-white mixture into almond mixture, one-third at a time, until combined.
- Remove one-third of batter (about 1 1/2 rounded cups) from large bowl to small bowl. Remove half of remaining batter from large bowl to another small bowl.
- Spread white (uncolored) batter in 1 jelly-roll pan. With metal spatula (offset, if possible), spread batter as evenly as possible (layer will be about 1/8 inch thick).
- Bake layers 10 to 13 minutes, rotating pans halfway through cooking time, until layers are just set. It is important to undercook this batter slightly to ensure moist cookie layers.
- Let layers cool slightly in pans on wire racks, about 5 minutes. Invert layers onto racks, leaving waxed paper attached; cool completely.
- When all 3 layers are cooled, remove waxed paper from green layer. Place green layer on serving tray or platter; spread with half of apricot preserves.
- With serrated knife, trim edges (about 1/4 inch from each side). Spread melted chocolate on top of red layer (not on sides); refrigerate until chocolate is firm, at least 1 hour.
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