Tuesday, November 18, 2008

CAKE OR COOKIE?


Welcome back to Temp My Tummy, it has been one busy week LOL I think I finally am getting over this cold, but it's trying to come back,the night of setting up for the show it poured down rain & yea I got sopping wet! not once but twice LOL but it finally stopped long enough to bring our things in, more on the show later down the week, I must tempt your tummy today LOL, I came across this recipe in an old magazine at a friends house that did the show with me, we looked at recipes till we made ourselves hungry LOL, this particular one got our attention, for it says it's a cookie , yet it looks like cake,LOL, I guess because it reminds me of the little cakes you buy at the bakery , soooo there's only one way to find out if it leans toward cookie or cake & that's to make it right? so I've decided I'll be making these in a few weeks for our ladies meeting LOL

VENETIANS



1 can(8 oz) almond paste

1 1/2 c.(3 sticks) butter softened

1c. sugar


4 eggs (separated)

1 tsp. almond extract

2c. all purpose flour


1/4 tsp salt ( I never add salt to cookie or cake recipes lol)

10 drops of green food coloring


8 drops of red food coloring


1 jar(12oz) apricot preserves

2 1/2 squares(1 oz ea) semisweet chocolate

preheat oven to 350, coat 3 13x9x2in pans with non stick cooking spray, line with wax paper, allowing paper to come up the short ends, spray paper


break up almond paste in large bowl, add butter, sugar , egg yolks & almond extract, beat with electric mixer till light & fluffy, 5 min

beat in flour & salt

beat egg white with electric mixer until soft peaks form, fold into almond mixture until well blended

divide mixture into three equal portions, add green food coloring to one, red food coloring to another, leaving the last portion yellow, separately spread each colored portion into prepared pans

bake in preheated 350 oven 15 min or till edges are golden brown,immediately remove the cakes form pans using the waxed paper overhang

heat apricot preserves in small saucepan, strain through sieve,place green cake layer on jelly roll pan(I use cookie sheets) spread 1/2 of warm preserves over layer to edges, slide yellow layer on top, spread with remaining preserves, slide pink layer, right side up onto yellow layer


cover with plastic wrap, weight down with large wooden cutting board or heavy plate, place in refrigerator overnight

melt chocolate in double boiler over hot water, trim edges off cake, spread melted chocolate to edges of cake , let dry 10 min or till hardened, cut into 1 inch squares


"yields about 6 dozen"


we hope that you've enjoyed tempt your tummy today, be sure to get more great recipes over at http://blessedwithgrace.blogspot.com/

8 comments:

Smilingsal said...

You didn't give us the verdict: cake or cookie!

I think that salt is used to cut the sugar a bit.

Have a nice day.

Chris said...

Yummo, I'll bet those are delish, no matter what you call them. I hope you keep feeling better.

Hugs,
Chris

Nanna said...

*lol smilingsal, I dond't know yet, I'll be making these in a few weeks for our Ladies meeting
*Thanks Chris< I'm starting to feel liek doing something now & thats' good with 3 days till show time LOL
Helen

carolyn at cranberry crossings: said...

YUMMY! They look like petit fours!
How pretty for the holidays or a special occassion!
Have a great week!

lana said...

well, those are just lovely! I bet they taste just as good.

Lisa@BlessedwithGrace said...

I love almond, so I know I will love these.

Mildred said...

Glad you are feeling better. I missed reading your posts. This looks like a good recipe. Thanks for sharing.

cargol said...

These look really yummy, think I may have to try them!