Venetian Layered Cookie Bars
These are a bar cookie consisting of three
layers separated by jam filling and then
coated with chocolate.
8 ounces macaroon or almond paste
1-1/2 cups butter or margarine, softened
1 cup granulated sugar
4 large eggs (separated)
2 cups sifted all-purpose flour
1 teaspoon almond extract
1/4 teaspoon salt
4 drops red and green food coloring
1 (12 ounce) jar of apricot jam
1 pound semisweet chocolate
Grease three 9 x 13-inch baking pans. Line with waxed paper. Preheat oven to 350 F. Combine macaroon 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 three 1-1/2-cup portions. Add red coloring to one of the portions, and green to another, stirring until mixture is evenly colored. Spread the batter in the three 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 cut into 1-inch squares.
Note: Posted to the now-defunct Holiday Cookie Club at Epicurious.com by "Frosty."
Reviews of Venetian Layered Cookie Bars:
1-5 of 5 reviews
A cookie baker in new jersey Mar 28, 2008
Would make this again.
Got this exact recipe from a relative. I have been making a double batch for over ten years at Christmas. I flip the cookies one more time and coat the other side with chocolate. These cookies are also known as seven layer cookies (2 chocolate, three cake and two filling). My family and neighbors would take them all and more. No cookie is more impressive in both looks and taste. The colors represent the Italian flag.
LEE in NY Nov 24, 2007
Would make this again.
I make this recipe every year. Have to break up fights over the last one.
A cookie baker in washington dc Sep 25, 2007
Would make this again.
Tough to make...but when done right,there is no better recipe for these cookies
A cookie baker in Schenectady, NY Oct 22, 2006
Would make this again.
My family loves this recipe! We have been making it for years. I heat the jam in the microwave to make it easier to spread between the layers. Always a hit; the first cookie to disappear from the cookie trays.
A cookie baker in Texas Nov 28, 2005
Would make this again.
My boyfriend is from New York and I made these for him. He loved the cookies. Very good recipie I didnt cook mine as long and they were light and smooth. Thanks
