Ingredients for Venetian Cookies
- 4 large eggs
- 1 ½ cups granulated sugar
- Almond Paste
- 1 cup (2 sticks) unsalted butter, softened
- Almond Extract
- All Purpose Flour
- ½ teaspoon salt
- Red Food Coloring
- Green Food Coloring
- Apricot Preserves
- Semisweet Chocolate
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How to Make Venetian Cookies
- Preheat your oven to 350°F (175°C). Grease and flour three jelly-roll pans (or prepare one pan for baking in batches).
- Prepare the first batter (e.g., vanilla): In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients (flour, baking powder, salt) to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared pans. Spread the batter thinly and evenly across each pan.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Let each layer cool completely before removing from the pan.
- Prepare the second and third batters (e.g., chocolate and strawberry), following steps 2-4, substituting the desired flavor extracts or additions for color and flavor.
- Once all three layers are completely cooled, carefully stack them on top of each other. Lightly dust with powdered sugar, if desired.
- Slice into individual cookies and serve. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
27g
Fat
14g
Carbs
3g
