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Venetian cookies are artwork in dough

Helen Martini wanted the recipe for Neapolitan cookies. These are tiny layered cookies that resemble Venetian glass. For that reason, they are also sometimes called Venetians. Gladys Hyduke and Hilda Egri share the almond-flavored recipe.

By ELLEN FOLKMAN
Published October 25, 2006

Recipe requests

Terri Hamilton is looking for a recipe for seven layer salad. It is layered, not mixed and contains peas, bacon and mayonnaise.

The coconut mango salad dressing from the former Key West Grille restaurant is the recipe Cecelia Schroeder would like.

Joan Otis recently enjoyed the chicken artichoke soup at Nordstrom's Caf Bistro and would like to make it at home.

Send requests to You Asked for It, the St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net

1 can 8 oz. almond paste

1 1/2 cups butter, softened

1 cup granulated sugar

4 eggs, separated

1 teaspoon almond extract

2 cups sifted all-purpose flour

1/4 teaspoon salt

10 drops green food coloring

8 drops red food coloring

1 jar (12 oz.) apricot preserves

5 squares (1 oz. each) semisweet chocolate

-Preheat oven to 350 degrees. Grease three 13- by 9- by 2-inch baking pans; line with wax paper; grease paper.

-With fork, break up almond paste in large bowl. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer until light and fluffy, about 5 minutes. Beat in flour and salt.

-Beat egg whites in medium size bowl with electric mixer until stiff peaks form. Stir into almond mixture with wooden spoon, using a turning motion similar to folding.

-Remove 1 1/2 cups batter, spread evenly into one of the prepared pans. Remove another 1 1/2 cups batter to small bowl; tint with green food coloring and spread into second pan. Add red food coloring to remaining 1   1/2 cups batter and spread into third prepared pan.

-Bake at 350 degrees for 15 minutes or until edges are lightly golden. (Note: Cake layers will each be   1/4-inch thick.) Immediately remove cakes from pans onto large wire racks. Cool completely.

-Place green layer on upturned jelly roll pan. Heat apricot preserves in small saucepan; strain. Spread half of the warm preserves over green layer to edges. Place yellow layer on top. Spread with remaining preserves. Place pink layer, top side up, on yellow layer.

-Cover with plastic wrap. Weight down with large wooden cutting board or heavy flat tray. Refrigerate overnight.

-Melt chocolate in double boiler over hot water. Trim cake edges even. Cut cake crosswise into 1-inch- wide strips. Frost top (pink) layer with chocolate. Turn strip on side. Frost bottom layer (green). Let chocolate dry.

-Cut into 1-inch pieces. Repeat with remaining strips.

Makes: 6 dozen

[Last modified October 25, 2006, 15:18:22]