Name: Venetians
Yield: 28
Ingredients: Almond paste - 8 ounces; Butter, softened - 1 ½ cups; White sugar - 1 cup; Eggs, separated - 4; Sifted all-purpose flour - 2 cups; Almond extract - 1 teaspoon; Salt - ¼ teaspoon; Red food coloring - 4 drops; Green food coloring - 4 drops; Apricot jam - 1 ½ cups; Semisweet chocolate, chopped - 1 pound

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Ingredients for - Venetians

1. Almond paste - 8 ounces

2. Butter, softened - 1 ½ cups

3. White sugar - 1 cup

4. Eggs, separated - 4

5. Sifted all-purpose flour - 2 cups

6. Almond extract - 1 teaspoon

7. Salt - ¼ teaspoon

8. Red food coloring - 4 drops

9. Green food coloring - 4 drops

10. Apricot jam - 1 ½ cups

11. Semisweet chocolate, chopped - 1 pound

How to cook deliciously - Venetians

1. Stage

Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).

2. Stage

Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.

3. Stage

In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.

4. Stage

Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).

5. Stage

Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.

6. Stage

Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.

7. Stage

Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.