Almond Venetian Dessert

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1/2 cup almond paste
• 3/4 cup butter, softened
• 1/2 cup sugar
• 2 eggs, separated
• 1/4 teaspoon almond extract
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 5 drops green food coloring
• 4 drops red food coloring
• 2/3 cup apricot preserves
• 3 (1 ounce) semi-sweet chocolate baking squares

Recipe

• 1 grease the bottoms of three 8-in. square baking dishes.
• 2 line with waxed paper and grease the paper; set aside.
• 3 place almond paste in a large mixing bowl; break up with a fork.
• 4 add the butter, sugar, egg yolks and extract; beat until smooth and fluffy.
• 5 stir in flour and salt.
• 6 in another mixing bowl, beat egg whites until soft peaks form.
• 7 stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff).
• 8 divide dough evenly into three portions, about 2/3 cup each.
• 9 tint one portion green and one portion red; leave the remaining portion .
• 10 spread each portion into a prepared pan.
• 11 bake at 350° for 13-15 minutes or until edges are golden brown.
• 12 immediately invert onto wire racks; remove waxed paper.
• 13 place another wire rack on top and turn over.
• 14 cool completely.
• 15 place green layer on a large piece of plastic wrap.
• 16 spread evenly with 1/3 cup apricot preserves.
• 17 top with layer and spread with remaining preserves.
• 18 top with red layer.
• 19 bring plastic over layers.
• 20 slide onto a baking sheet and set a cutting board on top to compress layers.
• 21 refrigerate overnight.
• 22 in a microwave-safe bowl, melt chocolate.
• 23 remove cutting board and unwrap dessert.
• 24 spread melted chocolate over top; let stand until set.
• 25 with a sharp knife, trim edges.
• 26 cut into 2-in. x 5/8-in. bars.
• 27 store in an airtight container.