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.
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.
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.
These are very pretty to look at. They are expensive to make and a great deal of work, but would not make again. They don't taste as good as they look.
These are wonderful!! We didn't put the chocolate on and they were great. I used 3 foil pans and made several batches. Make sure that you follow directions exact on removing them from the pan, if you don't flip them back over the second time, the top will stick to the cooling rack. My family gave these a 10.
This recipe is wonderful! Instead of cake pans I used three 9" X 13" jelly roll pans since I didn't have the cake pans. I used bettersweet chocolate chips (Ghiradelli 60% cocoa butter) because we like the dark cholocate better than the semi-sweet. I also used just raspberry jam. The recipe is a little more work, but you get a lot of cookies out of one batch and they are so worth it!