Almond Venetian Dessert
These beautiful bars feature three colorful cake-like layers, an apricot filling and a chocolate topping.
—Reva Becker, Farmington Hills, Michigan
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
Reviews
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.
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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!
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.
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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!!
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.
The cake layers are so thin ,my first batch got very brown on the bottom. I could have baked them in less time.
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.