Venetian Cookies (Aunt Virginia's)

My Aunt Virginia makes these cookies better than anyone else and she calls them Neapolitan cookies. Here's the recipe, nearly exactly the way she gave it to me. (I had to make some minor changes to accommodate my formatting style.)

  1. Preheat oven to 350 degrees F.
  2. Grease, line with wax paper and grease again three 13x9x2" pans.
  3. Separate

4

eggs

  1. In a large bowl, beat at medium speed auntil light and fluffy:

1
can
almond filling (presumably the 12.5 oz version from Solo-this is not paste)
1
c
margarine
1
c
sugar
4

egg yolks

  1. Add gradually until well blended:

2
c
flour, sifted

  1. In a separate bowl, beat until soft peaks form

4

egg whites

  1. Fold egg whites into batter.
  2. Separate batter into thirds.

To one third, mix in:

20
drops
red food coloring

To another third, mix in:

12
drops
green food coloring

  1. Spread each mixture into one of the baking pans. The mixtures will be thick.
  2. Bake each for 12 minutes, until the edges are golden brown.
  3. After cooling, invert each over a wire rack, remove the wax paper, and turn right side up.
  4. Spread over the green layer:

1/4
c
seedless red raspberry jam

  1. Place the yellow layer on top of the green layer.
  2. Spread over the yellow layer:

1/4
c
apricot preserves

  1. Place the red layer on top of the yellow layer.
  2. Cover with plastic wrap. Set a cutting board or other flat heavy object on top. Refrigerate overnight.
  3. The next day, melt:

6
oz
semi-sweet chocolate bits

  1. Spread the melted chocolate over the top layer and let it set.
  2. Cut into 1x1/2" pieces.
  3. Store them in a tin in the refrigerator. Serve the next day since these cookies improve with standing.

Notes

A simple method for melting the chocolate is to divide it into thirds in small Pyrex dishes. Add a teaspoon of vegetable oil to each dish. Place them in a 200-250 degree oven for 30-45 minutes. Stir and spread.

 

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