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Almond Venetian Dessert

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
    about 2 dozen

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 ounces semisweet chocolate, chopped

Directions

  • 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 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.
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Reviews

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Average Rating:
  • DBald59758
    Nov 23, 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.

  • joleslie73
    Apr 19, 2013

    No comment left

  • jennetta45
    Mar 15, 2013

    No comment left

  • FruitGal
    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!

  • annie1992
    Dec 5, 2010

    I loved these, I made them last year and will make them again this year. I used homemade apricot jam and dark chocolate and I ate far too many of them, they were delicious.

  • wwillard
    Feb 22, 2010

    No comment left

  • ppeart
    Feb 1, 2010

    made this for Christmas goodie platter--everyone wanted more of them!! Pretty and delish!! Will make again for Valentines Day but use pink & red colors!! I also used almond filling instead of paste and made mine with raspberry preserves--YUM!!

  • FruitGal
    Dec 28, 2009

    Wow! As I was cutting these, I was thinking 'This is too much work'. BUT...you get a lot if you cut into 1-in pieces and all of my neighbors thought these were the best thing on their goody plate. I used a 9-in pan and they were fine but it was probably more difficult to spread the batter.

  • anitom
    Dec 23, 2009

    The cake layers are so thin ,my first batch got very brown on the bottom. I could have baked them in less time.

  • Riggy
    Dec 22, 2009

    I would definitely make these again. They were very easy to make. I made them for christmas gifts, along with different variety of goodies. They were so colorful and out of this world taste. These are a must cookie to make for every christmas.