almond venetian dessert
From my Mamaw's recipe collection.
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yield
2 dozen
prep time
35 Min
cook time
15 Min
method
Bake
Ingredients For almond venetian dessert
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1/2 calmond paste
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3/4 cbutter, softened
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1/2 csugar
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2eggs, separated
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1/4 tspalmond extract
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1 call purpose flouor
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1/8 tspsalt
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5drops green food coloring
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4drops red food coloring
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2/3 capricot preserves
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3 ozsemisweet chocolate, chopped
How To Make almond venetian dessert
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1Grease 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).
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2Divide 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.
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3Place 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.
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