so happy to find this again - these were da bomb last year!!!
here is my aunt's recipe for venetians.
they look like this:
1 can almond paste (or filling) 1 1/2 cups butter, softened 1 cup sugar 4 egg yolks & whites, separated 1 t almond extract 2 cups sifted flour 1/4 t salt green & red food coloring 1 jar apricot preserves 4oz semi-sweet chocolate
Preheat oven to 350.
1. Grease 3 13x9x2" pans, line with waxed paper (or parchment) and wax again. 2. Break up almond paste (or scoop out almond filling from can) into a large bowl; add butter, sugar, yolks & almond extract, beating until fluffy. 3. Beat in flour & salt; set mixture aside. 4. In a separate bowl, beat egg whites until stiff peaks form; fold into almond mixture. 5. Remove 1 ¼ cup batter and spread in 1 pan; tint 1 ¼ cup batter green and spread in 2nd pan; tint 1 ¼ cup batter red and spread in 3rd pan. 6. Bake at 350 for 15 minutes (they will turn slightly golden at the edges). Cool thoroughly and remove from pans. 7. Spread apricot preserves on top of green layer. Top with white layer. Spread preserves on white layer and top with red layer. 8. Cover with plastic and weigh down with books. Refrigerate overnight. 9. Melt chocolate and spread THIN LAYER over top (too thick and it will crack when cutting). Allow to cool and cut cookies into 1” squares.
**If you want chocolate on top and bottom of cookies (we do not do it this way), flip entire thing over after spreading one side with chocolate (after it is THOROUGHLY cooled) and repeat on other side.
