Venetian Cookies (a.k.a. Seven Layer Cookies

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 8 oz Almond paste
  • 6 oz Apricot preserves
  • 4 oz Raspberry jam, seedless red

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Almond extract, pure
  • 9 oz Chocolate, bittersweet or semisweet
  • 1 Chocolate
  • 25 drops Food coloring, red
  • 25 drops Food coloring, green
  • 1 cup Granulated sugar
  • 1/2 tsp Salt

• Dairy

  • 1 1/4 cups Butter, unsalted

Found on stripedspatula.com

Description

Ingredients

• 4 large eggs, separated
• 1 cup granulated sugar
• 8 ounces almond paste
• 1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus more for buttering parchment
• 1 teaspoon pure almond extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 25-30 drops red food coloring
• 25-30 drops green food coloring
• 6 ounces apricot preserves, warmed and strained
• 4 ounces seedless red raspberry jam, warmed
• 9 ounces bittersweet or semisweet chocolate, chopped
• (chips are ok)
• Chocolate sprinkles (optional)

Directions

• Preheat oven to 350 degrees with rack centered. 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.
• Portion batter into three separate bowls. Fold red food coloring into one, green into another, and nothing into the third. Spread the contents of one of the bowls into the prepared pan (an offset spatula is helpful here). The layer will be thin, about 1/4-inch.
• Bake 7 - 10 minutes, until the batter is set.
• Do not allow the cake to brown.
• Remove the pan from the oven, loosen the two short edges of the cake from the pan with a sharp knife, and immediately use the parchment overhang to lift the cake onto a wire rack to cool. The cake will be pliable and will lift out easily.
• Wash and prepare the pan again, repeating for the remaining two layers.*
• Line a baking sheet or cutting board with wax paper. When all layers are baked and cooled, invert the green layer onto the prepared sheet. Remove the baking paper and spread with the apricot preserves. Repeat, this time inverting the white layer onto the green layer, discarding the baking paper, and spreading with raspberry jam. Invert the red layer onto the white layer and discard baking paper.
• Cover the assembled layers with plastic wrap and place a baking sheet on top, weighting with a cookbook, grill press, or unopened canned goods. Refrigerate at least 8 hours, or overnight.
• Remove chilled layers from the refrigerator and uncover. In a bowl over simmering water, melt chocolate until glossy and smooth. Pour half of the chocolate over the red layer, spreading to edges. The chocolate layer will be thin. Let sit at room temperature until chocolate is set, about 15 minutes.
• Cover the chocolate with a piece of wax paper and invert onto a baking sheet. Spread the remaining chocolate onto the green layer. Sprinkle evenly with chocolate sprinkles, if using. Let the chocolate set completely, 15-30 minutes.
• Trim edges with a long knife to make a clean rectangle. With the long end facing you, and your knife parallel to the short edge, cut cake into 3/4-inch strips. Clean knife with hot water (and dry) between each cut to facilitate easy slicing. Cut each strip into 4 cookies, about 2 inches each.
• Store cookies in airtight containers with wax paper or parchment between layers. Cookies will remain fresh up to 2 weeks at room temperature.