venetians

Ingredients

• Servings: 56
• 8 ounces almond paste
• 1 1/2 cups butter, softened
• 1 cup sugar
• 4 eggs, separated
• 2 cups sifted all-purpose flour
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• 4 drops red food coloring
• 4 drops green food coloring
• 1 1/2 cups apricot jam
• 1 pound semisweet chocolate, chopped

Recipe

• grease 3 - 13 x 9 inch pans. line with wax paper. preheat oven to 350 degrees f (180 degrees c).
• combine almond paste, sugar, butter, egg yolks and almond extract. beat for 5 minutes until light and fluffy. beat in flour and salt.
• in a separate bowl, beat egg whites until stiff peaks form. with a wooden spoon, fold into the almond mixture.
• divide dough into 3 -1 1/2 cup portions. add red coloring to one of the portions, and green to the another. spread the batter in the 3 separate prepared pans (keeping the colors separate).
• bake for 15 minutes, or until edges are golden brown. (each layer will be 1/4 inch thick). remove cakes from pan immediately. cool thoroughly.
• stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. refrigerate overnight.
• melt chocolate over hot water and spread over cake. allow to set. trim edges and cup into 1 inch squares.