It’s time for the sixth week of 12 Weeks of Christmas Treats blog hop. It’s hosted by Brenda Thompson from MealPlanningMagic.com. The blog hop goes live every Wednesday until Christmas. If you’d like to join us, please fill out the form on Brenda’s blog.
I’ve been looking for a Venetians recipe that I could make for my sister-in-law. Although she hasn’t tasted the almond flavored ones I’ve made (which can be found here), she always says she doesn’t like them. I looked for a Venetians recipe that didn’t have the almond paste. This was no easy task because they sometimes go by Rainbow Cookies, Tri Color Cookies or Seven Layer Cookies and most of them have almond paste. I found this one that looked good. My husband and his friend said they were fantastic. I like them but I may need to try some more recipes so don’t be surprised if you see some more.
Yield: 36 cookies Cook Time: 10 minutes
- 1 cup (2 sticks) butter, melted
- 1 cup sugar
- 3 large eggs, separated
- 4 to 6 teaspoons vanilla extract
- 1 1/4 cups flour
- 8 to 10 drops red food coloring
- 8 to 10 drops green food coloring
Filling and Icing:
- 8 to 10 ounces apricot or seedless raspberry preserves
- 6 ounces special dark chocolate bar (I used Hershey’s)
Step 1: Prepare 3 11 by 7 inch pans. I used the half tray disposable aluminum pans for this. Spray the pans with cooking spray, line with wax paper and then spray the wax paper with cooking spray too. You can make these in a pan that’s just been sprayed with cooking spray but they are very thin and you will have difficulty taking them out without breaking them.
Step 2: With an electric mixer, cream together butter and sugar for about five minutes. Add the egg yolks and vanilla and beat until combined. Mix in the flour in small batches.
Step 3: In a medium bowl beat the egg whites on high for about 10 minutes until stiff. Fold into the batter until incorporated.
Step 4: Take 1/3 of the batter (about 1 cup) and add 8 drops green food coloring. Mix the food coloring using a folding motion to mix the food coloring throughout the 1/3 portion of the batter. Add additional drops as necessary to get the color you want. Spread the batter as evenly as possible in a prepared pan and bake in a preheated 350 degree oven for 10 minutes. This works best if the rack is in the middle of the oven.
Step 5: Take 1/3 of the batter (about 1 cup) and add 8 drops red food coloring. Mix the food coloring using a folding motion to mix the food coloring throughout the 1/3 portion of the batter. Add additional drops as necessary to get the color you want. Spread the batter as evenly as possible in a prepared pan and bake in a preheated 350 degree oven for 10 minutes. This works best if the rack is in the middle of the oven.
Step 6: Take the remaining batter (about 1 cup) and spread the batter as evenly as possible in a prepared pan and bake in a preheated 350 degree oven for 10 minutes. This works best if the rack is in the middle of the oven. Cool all three cakes completely.
Step 7: Warm the apricot preserves in a bowl in the microwave at 30 second intervals while stirring between intervals. Heat for a maximum of 1 1/2 minutes. Place wax paper on a cookie sheet and then the invert the green layer onto it (be sure to invert the green layer if you’re using a pan with ridges on bottom). Spread 1/2 the apricot preserves on the green layer. Place the untinted layer on top of the green layer. Spread the remaining apricot preserves on the untinted layer. Place the red layer on top of the untinted layer right side up and cover with wax paper. Place another cookie sheet on top of the layers and place weight on top. Chill everything overnight in the refrigerator.
Step 8: Remove the cookies from the refrigerator and remove the weight. Cut the edges of the layers so there are clean edges. The cut pieces are great for snacking. Carefully melt 1/2 the chocolate in a double boiler or the microwave. Spread the chocolate on the top and sides of the cookies. Let the chocolate dry. Turn the cookies over, melt the remaining chocolate and spread on the bottom also. Let the chocolate dry. Turn the cookies over and cut into 6 by 6 pieces.
Storing: Store cookies in a sealed plastic container.
- When the apricot preserves are heated, you can remove any large apricot chunks before spreading. Heating the apricot preserves allows the preserves to soak into the layers and helps the layers cling together better.
- To cut the layers into pieces, carefully use a sharp serrated knife. Have the layers placed with the long edge closest to you. Run the knife under hot water and dry it. Cut the layers in six slices along the long edge of the layers. To minimize cracking in the chocolate, start cutting in a sawing motion with the warm knife until you break through the chocolate; then press down until the knife cuts through to the bottom of the layers and chocolate. You will likely need to repeat running the knife under hot water after four slices. Turn the pieces that look like long narrow logs sideways. Repeat running the knife under hot water. Using the same sawing motion to get through the top layer of chocolate and then pressing down to cut through to the bottom of the layers and chocolate, cut each log into 6 pieces. You will likely need to repeat running the knife under hot water for each log you cut. Plus if some of the chocolate cracks, then you have a great snack.
- Making these a few days ahead of time allows the flavors to meld and they taste even better.
Recipe adapted from My Italian Grandmother.
12 Weeks of Christmas Treats Blog Hop
Week 6, October 30, 2013
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Looks and sounds delicious! I’ll have to save this to my “just sounds yummy” recipe box. I’m participating in a cookie swap soon, so this might be a good idea to try for that. Thanks for sharing on Sweet and Savoury Sunday!
These look great and I bet I’d like the almond flavor is good too!
Thanks for linking to Super Sunday Sync!
These are so beautiful! What a great start to 12 weeks of cookies! Thank you for sharing such a delicious dessert. I hope you are having a happy start to your week!
Thanks. Hope you’re having a great week too.
I’ve never even heard of Venetians before, but these look too good not to try! Loving the colours 🙂 I’d be thrilled if you’d come on over to Pink Recipe Box and link up at Creative Wednesdays: http://pinkrecipebox.com/creative-wednesdays-with-pink-recipe-box-16
Thanks. I linked up.
They look lovely. I like the trio coloured effect.
Thanks, Laura. Italian bakeries have year round too.
These look very festive! Thanks for sharing at Tales of a Pee Dee Mama.
How pretty! I’ll have to give these a try! Thank you for the recipe! -Marci @ Stone Cottage Adventures
I do hope you try these. You won’t be disappointed.
I’ve never heard of these before! They look so good! Thanks for linking up to Wake Up Wednesdays!!
Thanks. So glad you liked them.
My hubby would be the one who wanted these without almond paste, too…and that’s always kept me from making them! Now I have no excuse 🙂
I think he’ll like these. There’s plenty of flavor from the preserves.
These are awesome and going on the Christmas List. Thank you so much for sharing with Full Plate Thursday and hope you have a great weekend!
Come Back Soon,
What delicious squares! I love the layers of flavour you have used. Thank you for sharing your recipe with the Hearth and Soul Hop.
I’ve never heard of Venetians but this recipe and picture makes me hope I can try them out sometime! Thanks for sharing on the weekend re-Treat link party.
Britni @ Play. Party. Pin.
My kids love these cookies. My daughter made these once… but I like your recipe more. Thanks for sharing it with us on foodie friday. Pinning.
Annamaria, I have never tried to make Venetians, but with your great instructions, I think I could. I adore the combination of apricot and dark chocolate- what a beautiful winner!
Thanks, and I hope you’re having a great weekend!
I’m not familiar with Venetians, but dark chocolate and apricot sound good together. These are really pretty! Thank you for linking them with See Ya in the Gumbo. My son loves your recipes–he picked your Venetians to be featured this week. The post will go up tomorrow evening (I’m running behind).
I’ve never heard of Venetians, but they are so lovely (and sound delicious, too). Thanks for sharing at Inspire Us Thursday on Organized 31.
Glad you liked them. They are all over the northeast bakeries.
SO making these! Thanks for sharing.
Thank you for sharing at our TGIF Link Party at A Peek Into My Paradise. I hope you will be back to link up another awesome post this week!
Cathy @ http://apeekintomyparadise.blogspot.com/
I love sharing and I happen to have something else to share, so I’ll be there.
Hi Annamaria, I love your Venetians! I happen to love the almond ones (you should see me with a plate of pignoli!) but I know everyone is not a fan of almond paste. Thank you so much for joining us and sharing at Best of the Weekend! Hope you are having a wonderful week!
I have a wonderful version with the Almond Paste too. The Almond Paste is a little more difficult to work with. I’m going to be making the pignoli cookies too.
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I love venetians, especially the one. with almond in them, love the beautiful colors in yours.Thanks for being part of the linkz holiday party.
Love these pretty cookies – so colorful! Thanks for stopping by our Happy Holidays Link Party – be sure to join us again this week (beginning on Saturday at 7 pm ET) and every week through the holidays.