Venetian Cookies: On Baking and Breaking with Tradition
 
 
Author:
Recipe type: Cookie
Serves: 80 pieces
Ingredients
  • 1.5 cups (3 sticks) unsalted butter, room temperature
  • 325g sugar
  • 300g almond paste, crumbled
  • 30g vegetable oil
  • ½ tsp salt
  • 6 large eggs, room temperature
  • 1 tsp almond extract
  • 375g all purpose flour
  • 12 oz jar apricot preserves
  • 5 oz. semi sweet chocolate (chips or bars -- either will do)
Instructions
  1. Preheat oven to 350.
  2. In the bowl of a stand mixer, combine butter, sugar, almond paste, oil, and salt. (Reserve the butter wrappers for Step 3.) Beat on high speed for 5 minutes, or until mixture is light and fluffy.
  3. While the butter mixture beats, prepare three 13x9 baking pans. Using the butter wrappers, grease the pans. Then line each pan with wax paper or parchment paper.
  4. With the mixer on high, add eggs one at a time, then beat for 5 minutes, or until mixture is light yellow in color and fluffy. Add almond extract. Reduce speed to low and gradually add flour. Mix just until combined.
  5. Divide batter evenly among the mixer and two bowls, about 500 grams in each. Add food coloring to each bowl to produce whichever colors you desire (use red, uncolored, and green for the traditionalists, but use your imagination for more flexible audiences). Pour the contents of each bowl into its own prepared baking pan, and use an icing spatula to spread the dough into even layers.
  6. Bake until centers spring back when pressed, about 15 minutes. A basic rule of thumb: watch the lightest colored layer. When it begins to brown, the cakes are done. Cool pans thoroughly, at least two hours, to prevent sticking.
  7. Heat apricot preserves on the stove and strain out large pieces of fruit. (Save the strained bits, which taste delicious on scones or baked into rugelach.)
  8. Cover a cutting board or other steady surface with aluminum foil, then wax paper. This makes an easy surface to work on later when you're ready to cut the finished cakes. Then flip over whichever color layer you want to be on the bottom of the cake onto the foil-covered board. Spread half of the preserves over the bottom layer to edges. Spread half of the strained preserves on top. Slide next layer on top of bottom layer. (Flexible cutting sheets will make this easier). Spread remaining half of strained preserves on top. Slide final layer onto cake. Cover top of cake with wax paper, then whole cake with plastic wrap. Weigh down with heavy cookbooks and refrigerate overnight.
  9. Melt the chocolate in a double boiler or a cezve and pour over top of cake. Allow to dry for approximately 1 hour. The cookies will cut much more easily if the chocolate is not completely hardened, so try not to wait too long.
  10. Cut the cake into 1" squares. It is easiest to cut one long strip off of each side of the cake and then save those outer bits for snacking. Cut the remaining "clean" cake into 10 strips width-wise and then cut each strip into 8 pieces. The chocolate will cut more easily if you turn each strip of cake on its side first.
  11. Yield: approximately 80 pieces, 80 calories per piece. The side pieces, of course, are the baker's portion, and are calorie-free.
Nutrition Information
Calories: 80
Recipe by mamanomnom at http://mamanomnom.com/venetian-cookies-baking-breaking-tradition/