Almond Venetian Dessert Recipe
Almond Venetian Dessert Recipe photo by Taste of Home

Almond Venetian Dessert Recipe

Publisher Photo
These beautiful bars feature three colorful cake-like layers, an apricot filling and a chocolate topping. —Reva Becker, Farmington Hills, Michigan
TOTAL TIME: Prep: 35 min. Bake: 15 min. + chilling
MAKES:27 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min. + chilling
MAKES: 27 servings

Ingredients

  • 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

Directions

  1. Grease the bottoms of three 8-in. square baking dishes. Line with waxed paper and grease the paper; set aside.
  2. 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).
  3. 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.
  4. 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.
  5. 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 published as Almond Venetian Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p93

Reviews for Almond Venetian Dessert

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 23, 2013 Edited Nov. 25, 2013

"My first review of this recipe was not good. I had a great deal of trouble getting the dough in the pan. However, they came out beautiful and are very good. It looks like I'm going to need to find a way to handle the dough."

MY REVIEW
Reviewed Dec. 3, 2011

"All of the old reviews are gone! These are fabulous and almost everyone else said so, too. I thought they were too much work to make again, but after tasting them...OMG. Last year I doubled the recipe and made it using a 9x13 pan's lid. Same amount of work, more results to share!"

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