VENETIAN COOKIES
Steps:
- 1.Preheat oven to 350F. Grease jelly-roll pans;* line pans with waxed paper, allowing waxed paper to extend over ends of pans. Grease and flour waxed paper. 2.In small bowl, with mixer at high speed, beat egg whites with 1/2 cup sugar until stiff peaks form; set aside. 3.In large bowl, with same beaters, and with mixer at medium speed, beat almond paste and remaining 1/2 cup sugar until well blended. Reduce speed to medium-low; beat in margarine or butter until blended. Beat in egg yolks and almond extract until blended. Reduce speed to low; beat in flour and salt just until combined. 4.With rubber spatula, fold egg-white mixture into almond mixture, one-third at a time, until combined. 5.Remove one-third of batter into small bowl. Remove half of remaining batter into another small bowl. Stir red food coloring into 1 bowl. Repeat with green food coloring. 6.Spread batter in jelly-roll pan. With metal spatula (offset, if possible), spread batter as evenly as possible (layer will be about 1/8 inch thick). 7.Bake layers 10 to 13 minutes, until layers are just set. It is important to undercook this batter slightly to ensure moist cookie layers. 8.Let layers cool slightly in pans on wire racks, about 5 minutes. Invert layers onto racks, leaving waxed paper attached; cool completely. 9.When all 3 layers are cooled, remove waxed paper from green layer. Place green layer on serving tray or platter; spread with half of preserves. Place white layer on top of green layer, waxed-paper side up; remove waxed paper. Spread with remaining preserves. Place red layer on top of white layer; remove waxed paper. 10.With serrated knife, trim edges (about 1/4 inch from each side). Spread melted chocolate on top of red layer (not on sides); refrigerate until chocolate is firm, at least 1 hour. 11.Cut stacked layers lengthwise into 4 strips. Cut each strip into 12 ccokies. Store cookies in tightly covered container, with waxed paper between layers, in refrigerator.
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