ALMOND VENETIAN DESSERT

Almond Venetian Dessert image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 11

1/2 cup(s) almond paste
3/4 cup(s) butter, softened
1/2 cup(s) sugar
2 - eggs, separated
1/4 teaspoon(s) almond extract
1 cup(s) all purpose flouor
1/8 teaspoon(s) salt
5 - drops green food coloring
4 - drops red food coloring
2/3 cup(s) apricot preserves
3 ounce(s) semisweet chocolate, chopped

Steps:

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.