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Almond Venetian Dessert

 Almond Venetian Dessert
These beautiful bars feature three colorful cake-like layers, an apricot filling and a chocolate topping. —Reva Becker, Farmington Hills, Michigan
27 ServingsPrep: 35 min. Bake: 15 min. + chilling


  • 1/2 cup almond paste
  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs, separated
  • 1/4 teaspoon McCormick® Pure 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 ounces semisweet chocolate, chopped


  • 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

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Almond Venetian Dessert (continued)

Directions (continued)

  • 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.