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. Yield- about 2 dozen.
Originally Submitted
4/7/2015
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