Venetian Cookies Recipe

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Venetian Cookies
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Ingredients
14
Count
Nutrition
6854
Calories
Total time
15
Minutes
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Ingredients:

  • 1 can (8oz) almond paste
  • 1 1/2 cups butter, softened (3 sticks)
  • 1 tblsp almond extract
  • 2 cups flour
  • 1/4 tsp salt
  • red & green food coloring
  • 1 jar (12 oz) apricot jelly or
  • frosting
  • 1/2 package chocolate chips (or 3 squares baking
  • 1 tsp solid shortening (crisco )

Directions:

  1. Preheat oven to 350.
  2. Lightly grease three 13 x 9 inch jelly roll pans, line with waxed paper, allowing to hang over 1 on each end.
  3. Lightly grease waxed paper.
  4. Break up almond paste in a large bowl.
  5. Add butter, sugar, egg yolks (yolks only) & almond extract.
  6. Beat with elec mixer until fluffy.
  7. Beat in flour and salt. In a small bowl, beat egg whites until stiff peaks form.
  8. Fold into almond mixture until well blended.
  9. Divide mixture into thirds.
  10. Add green food coloring to one, red food coloring to another, and leave the third portion plain.
  11. Using your fingers, spread each portion into it's own cookie sheet. Press and spread until an even layer covers the whole sheet.
  12. Bake until just set. Do not let it brown. It will only take 10 to 15 minutes, so watch carefully.
  13. Immediately remove layers from pans using waxed paper overhang and place on wire racks to cool.
  14. Heat apricot jelly in a small saucepan. (If using preserves, put through food processor to eliminate chunks)
  15. Place green layer, top down, on a clean cookie sheet. Carefully peel off waxed paper.
  16. Spread 1/2 of heated jelly evenly over green layer to the edges. Place yellow layer, top down, on top of green layer.
  17. Remove waxed paper and spread with remaining jelly.
  18. Place red layer, top up, on yellow layer. Cover with plastic wrap and weight down with something heavy like a cutting board and put in the refrig overnight.
  19. Press it down good so the layers will stick together.
  20. Melt chocolate & shortening together in a saucepan, the microwave or by placing in a Pyrex bowl or cup in the oven for a few minutes. Spread evenly over the top layer and let cool until hardened (10 min). Trim outer edges if necessary and cut into bite size pieces
  21. OR spread the chocolate on the whole top of the cookie, let it harden, flips the cookie over and frosts the other side, then let the chocolate harden again. When slicing them, dip the knife in water and wipe it clean between each slice. -have to tell you-applying chocolate to each individual strip is quite messy-at least for me, if you want to frost both sides!
  22. Makes about 5 to 6 dozen
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6854.4 Kcal (28698 kJ)
Calories from fat 3845.33 Kcal
% Daily Value*
Total Fat 427.26g 657%
Cholesterol 1476.08mg 492%
Sodium 8302.95mg 346%
Potassium 1553.47mg 33%
Total Carbs 701.79g 234%
Sugars 210.21g 841%
Dietary Fiber 34.83g 139%
Protein 82.5g 165%
Vitamin A 3.4mg 114%
Iron 28.5mg 158%
Calcium 1236.4mg 124%
Amount Per 100 g
Calories 450.98 Kcal (1888 kJ)
Calories from fat 253 Kcal
% Daily Value*
Total Fat 28.11g 657%
Cholesterol 97.12mg 492%
Sodium 546.28mg 346%
Potassium 102.21mg 33%
Total Carbs 46.17g 234%
Sugars 13.83g 841%
Dietary Fiber 2.29g 139%
Protein 5.43g 165%
Vitamin A 0.2mg 114%
Iron 1.9mg 158%
Calcium 81.3mg 124%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 171.9
    Points
  • 191
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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