Venetians—also called tri-color cookies or rainbow cookies—are a family tradition, and no one in this world makes them better than my grandmother, Mary. They are not too difficult, but definitely time consuming. So if you’re interested in trying to make these at home, make sure you carve out a good half-day. Take your time and have fun!
1 can almond paste
3 sticks softened butter
1 cup sugar
1 tablespoon almond extract
2 cups all purpose flour
¼ teaspoon salt
Food coloring : red, green, yellow
12 oz. jar apricot preserves + 1 tbs sugar
1 large bag semi sweet chocolate chips
Grease three 13×9 pans (cookie sheets)
Line with wax paper & grease again
Break up almond paste in large bowl, add butter, sugar, egg yolks and almond extract
Beat with electric mixer until light and fluffy – 5 minutes
Beat in flower and salt
Beat egg whites until peaks form in a small bowl.
With wooden spoon stir in almond mixture
Divide into 3 bowls, add food coloring to each bowl: one red, green and yellow
Add more food coloring for a brighter color
Spread in to pans, bake 15 minutes, or until edges are golden
Allow to cool, heat apricot preserves, strain & spread ½ of the warm preserves over green layer, spread to the edges. Put yellow layer on top and spread with remaining preserves. Put red layer on top of yellow
Melt chocolate over hot water, add 2 drops of almond extract a few drops of water to desired consistency, should be on watery side, not thick, so that it’s easy to spread
Spread on top using half of chocolate. Refrigerate. When chocolate is hard, turn upside down and spread remaining chocolate on top. Let dry 30 minutes in refrigerator
Cut into one-inch pieces, and enjoy!
This post is cross-posted from Christina Does, a blog about shopping, beauty, fashion, travel, food, events, and more.