Venetians Tri-Color Cookies

Venetians, Tri-color cookies, from the kitchen of Betty Bannerman Busciglio.

Ingredients

Almond paste 8 Ounce , grated
Marzipan 8 Ounce
Butter 1 1/2 Cup (24 tbs)
Granulated sugar 1 Cup (16 tbs)
Eggs 4
Almond extract 1 Tablespoon
Flour 2 Cup (32 tbs)
Salt 1/4 Teaspoon
Green coloring 10 Drop
Red color 10 Drop
Apricot preserves 12 Ounce
Bittersweet chocolate 2 Ounce

Directions

GETTING READY:

1. Grease three 9 x 13" pans line with waxed paper, grease again.

MAKING:

2. Break up almond paste in a large bowl with a fork. Add butter, sugar, egg yolks and almond extract.

3. Beat with electric mixer until light a fluffy - about 5 minutes.Beat in flour and salt.

4. Beat egg whites until stiff peaks form. Fold into almond mixture.

5. Remove 1 1/2 cups batter, spread evenly into prepared pan. Remove another 1 1/2 cups and add the green food coloring spread evenly into second prepared pan. Add red food coloring to remaining 1 1/2 cups batter and spread into remaining pan.

6. Bake at 350 for 12 to 15 minutes, or just until edges are golden brown. (Note: Cakes will be 1/4" thick.)

SERVING:

7. Let it cool, serve and enjoy.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1259Calories from Fat 579

 % Daily Value*

Total Fat 66 g101.5%

Saturated Fat 32 g160%

Trans Fat 0 g

Cholesterol

Sodium 139 mg5.79%

Total Carbohydrates 156 g52%

Dietary Fiber 3 g12%

Sugars 105 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet