Venetian Cookies Food

VENETIAN COOKIES (A.K.A. SEVEN LAYER COOKIES)

Steps:

• Preheat oven to 350 degrees with rack in middle position. Butter a 13x9 inch baking pan and line with parchment paper, leaving a 2-inch overhang on each of the long sides. Butter the parchment paper.
• Place egg whites in stand mixer and beat at medium-high speed with the wire whip attachment until they begin to hold stiff peaks. With mixer at high speed, gradually add 1/4 cup of sugar, beating until stiff, glossy peaks are formed. Transfer whipped egg whites to a holding bowl.
• In the now-empty mixing bowl (no need to wash), add the almond paste and 3/4 cup sugar. Beat on medium speed with the paddle attachment until almond paste is broken up and combined with the sugar, about 4 minutes. Add softened butter and beat until mixture is light and fluffy, 3-4 minutes, stopping once to scrape sides of bowl. Add yolks and almond extract and beat for an additional 2 minutes. Scrape bowl. With mixer running on low, gradually add flour and salt and mix just until no streaks of flour remain.
• Stir about a third of egg whites into the almond mixture to lighten. Fold in remaining egg whites until no white streaks remain.
• Portion batter into three separate bowls. Fold red food coloring into one, green into another, and nothing into the third. Spread the contents of one of the bowls into the prepared pan (an offset spatula is helpful here). The layer will be thin, about 1/4-inch. Bake 7-10 minutes, until the batter is set. Do not allow the cake to brown.
• Remove the pan from the oven, loosen the two "short" edges of the cake from the pan with a sharp knife, and immediately use the parchment overhang to lift the cake onto a wire rack to cool. The cake will be pliable and will lift out easily. Wash and prepare the pan again, repeating for the remaining two layers.*
• Line a baking sheet or cutting board with wax paper. When all layers are baked and cooled, invert the green layer onto the prepared sheet. Remove the baking paper and spread with the apricot preserves. Repeat, this time inverting the white layer onto the green layer, discarding the baking paper, and spreading with raspberry jam. Invert the red layer onto the white layer and discard baking paper.
• Cover the assembled layers with plastic wrap and place a baking sheet on top, weighting with a cookbook, grill press, or unopened canned goods. Refrigerate at least 8 hours, or overnight.
• Remove chilled layers from the refrigerator and uncover. In a bowl over simmering water, melt chocolate until glossy and smooth. Pour half of the chocolate over the red layer, spreading to edges. The chocolate layer will be thin. Let sit at room temperature until chocolate is set, about 15 minutes.
• Cover the chocolate with a piece of wax paper and invert onto a baking sheet. Spread the remaining chocolate onto the green layer. Sprinkle evenly with chocolate sprinkles, if using. Let the chocolate set completely, 15-30 minutes.
• Trim edges with a long knife to make a clean rectangle. With the long end facing you, and your knife parallel to the short edge, cut cake into 3/4-inch strips. Clean knife with hot water (and dry) between each cut to facilitate easy slicing. Cut each strip into 4 cookies, about 2 inches each.
• Store cookies in airtight containers with wax paper or parchment between layers. Cookies will remain fresh up to 2 weeks at room temperature.

VENETIANS

Steps:

• Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
• Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
• In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
• 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).
• 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.
• 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.
• Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.

VENETIAN BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat on medium until light and fluffy, about 2 minutes. Add vanilla, lemon zest, and salt. Beat to combine. Add egg yolks, 1 at a time, beating well after each addition, until fully combined. Reduce speed to low, and add flour, 1 cup at a time, beating until fully combined
• Roll a walnut-size piece of dough into a ball, then roll out into a rope about 3 inches long and 1/4 inch in diameter. Shape into a decorative S. Transfer to prepared baking sheet. Repeat with remaining dough, placing cookies about 1 1/2 inches apart on baking sheet. Bake until firm, 12 to 15 minutes. Transfer to wire racks to cool.

VENETIAN COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease three 15 1/2- by 10 1/2-inch jelly-roll pans;* line pans with waxed paper, allowing waxed paper to extend over ends of pans. Grease and flour waxed paper.
• In small bowl, with mixer at high speed, beat egg whites with 1/2 cup sugar until stiff peaks form; set aside.
• In large bowl, with same beaters, and with mixer at medium speed, beat almond paste and remaining 1/2 cup sugar until well blended (there will be some small lumps of almond paste remaining). Reduce speed to medium-low; beat in margarine or butter until blended. Beat in egg yolks and almond extract until blended. Reduce speed to low; beat in flour and salt just until combined.
• With rubber spatula, fold egg-white mixture into almond mixture, one-third at a time, until combined.
• Remove one-third of batter (about 1 1/2 rounded cups) from large bowl to small bowl. Remove half of remaining batter from large bowl to another small bowl. (You should have equal amounts of batter in each bowl.) Stir red food coloring into 1 bowl of batter until evenly blended. Repeat with green food coloring and another bowl of batter.
• Spread white (uncolored) batter in 1 jelly-roll pan. With metal spatula (offset, if possible), spread batter as evenly as possible (layer will be about 1/8 inch thick). Repeat with red batter and another pan. Repeat with green batter and remaining pan.
• Bake layers 10 to 13 minutes, rotating pans halfway through cooking time, until layers are just set. It is important to undercook this batter slightly to ensure moist cookie layers. (If you don't have enough oven space for 3 pans, you can bake 2 layers at once, then bake the last layer separately.)
• Let layers cool slightly in pans on wire racks, about 5 minutes. Invert layers onto racks, leaving waxed paper attached; cool completely.
• When all 3 layers are cooled, remove waxed paper from green layer. Place green layer on serving tray or platter; spread with half of apricot preserves. Place white layer on top of green layer, waxed-paper side up; remove waxed paper. Spread with remaining apricot preserves. Place red layer on top of white layer; remove waxed paper.
• With serrated knife, trim edges (about 1/4 inch from each side). Spread melted chocolate on top of red layer (not on sides); refrigerate until chocolate is firm, at least 1 hour. If you like, after chocolate has set, cover and refrigerate stacked layers up to 3 days before cutting and serving.
• To serve, cut stacked layers lengthwise into 4 strips. Cut each strip crosswise into 12 small rectangles. Store cookies in tightly covered container, with waxed paper between layers, in refrigerator.

VENETIAN COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease three 15 1/2" x 10 1/2" jelly-roll pans; line pans with waxed paper, allow waxed paper to extend over ends of pans. Grease and flour waxed paper.
• Beat egg whites with 1/2 cup sugar until stiff peaks form; set aside.
• In large bowl with same beaters (no need to wash them), with mixer at low speed, beat almond paste and remaining 1/2 cup sugar until it forms small lumps.
• Beat in margarine or butter until blended. Beat in egg yolks and almond extract. Reduce speed to low; beat in flour and salt just until combined.
• With rubber or silicone spatula, fold egg whites into almond mixture, one-third at a time, until combined.
• Remove one third of batter (about 1 1/2 rounded cups) to a small bowl. Remove half of remaining batter to another small bowl. You should have equal amounts of batter in all three bowls.
• Stir red food coloring into one bowl of batter (5 drops for pastel, 20 drops for dark color).
• Stir green food coloring into second bowl of batter.
• Leave the third bowl uncolored.
• Spread batter into the three pans (one color per pan). With offset metal spatula, spread batter as evenly as possible; each layer will be about 1/8" thick.
• Bake layers 10-13 minutes, rotating pany halfway through cooking time, until layers are just set. Watch closely, you want this to be slightly undercooked.
• Let layers cool 5 minutes in pans on wire racks. Invert layers onto racks; leave waxed paper attached; cool completely.
• When all 3 layers have cooled, place green layer on a platter, remove waxed paper; spread with half of the apricot preserves. Place white layer on top of the green layer, waxed paper side up; remove waxed paper. Spread with remaining apricot preserves. Place red layer on top of white layer; remove waxed paper. Press down gently over entire surface to make sure all layers are firmly attached to each other.
• With a serrated knife, trim edges about 1/4" from each side (cooks' treat). Spread melted chocolate on top of red layer (not on sides). Refrigerate at least 1 hour.
• Cut layers lengthwise into 6 strips. Cut each strip into 12 small rectangles.
• Store cookies in refrigerator in a covered container, with waxed paper between layers.

NEAPOLITAN HOLIDAY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Coat 3 quarter-sheet pans (or three 13-by-9-by-2-inch jelly roll pans) with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray as well.
• Place the almond paste in the bowl of a stand mixer. Break it up into small pieces with a fork. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high speed until light and fluffy, about 7 minutes. Reduce the speed to medium, add the egg yolks, and beat until incorporated. Turn the mixer off and stir in the flour with a wooden spoon until well combined. Transfer the mixture to a medium bowl.
• Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended.
• Transfer 1 1/2 cups of the batter to a medium bowl, then transfer another 1 1/2 cups of the batter to a second medium bowl. Add the red food coloring to one of the bowls and stir until the batter is tinted throughout. Add the green food coloring to the second bowl and stir until the batter is tinted throughout. Scrape each of the three batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.
• To assemble, place the green layer on a large cutting board or a large inverted baking sheet lined with wax paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with the apricot preserves. If there are large chunks of apricots, remove and chop them up to make them more spreadable. Top with the red layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. Refrigerate overnight.
• Place the chocolate chips in a microwaveable bowl and melt in the microwave on low power about 2 minutes. Spread the chocolate on top of the cooled cake and let dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into twelve 1-inch-wide strips, then cut lengthwise into 1 1/4-inch strips. The cookies will keep, covered, up to 1 week.

VENETIAN CORNMEAL COOKIES (ZALETI)

Steps:

• Combine currants and almond liqueur in a small bowl. Let soak until fruit is plump, 30 minutes.
• Preheat oven to 350 degrees. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg and egg yolk, lemon zest, and vanilla. Using a pastry cutter or two knives, cut butter into dry ingredients until coarse crumbs form. Add plumped currants and wet ingredients, gently stirring until a soft dough forms. Turn dough out onto a piece of plastic wrap. Shape into a flat square, wrap tightly in plastic, and refrigerate 45 minutes or up to overnight.
• On a lightly floured surface, roll out dough to an 8-inch square, about 1/2 inch thick. Using a sharp knife, cut dough horizontally into 1-inch strips. Working with one strip at a time, cut crosswise on the bias into 5 equal diamonds (you should make 6 cuts). Reroll scraps once and form additional cookies, if desired. Transfer cookies to two parchment-lined baking sheets, spaced about 1 inch apart. Freeze until firm, about 10 minutes.
• Lightly beat reserved egg white. Brush tops of cookies with egg white and sprinkle with sanding sugar. Bake, rotating pans halfway through, until lightly golden around edges, about 22 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.