Venetian Jewels

By patticakes

“Jewels” were among the cookies I started making the first year I was married (1981). They were from a recipe in the Washington Post that included several intricate but delicious cookies from a new local bakery. They were an immediate hit and have been part of the annual repertoire for 25 years! The best day of the year is “jewel” day in my house because both Matt and David are vultures for the edge trimmings.

Ingredients

• 8 ounce can almond paste
• 1 1/2 cup butter, softened
• 1 cup sugar
• 4 eggs separated
• 2 cups sifted flour
• 1/4 ts salt
• 10 drops green food coloring
• 8 drops red food coloring
• 12 ounce jar apricot preserves
• 3 ounces semisweet chocolate

Preparation

Step 1

Butter 3 9x13x2 inch pans. Line each with waxed paper, then butter the waxed paper. Preheat oven to 350°.

Break up almond paste (food processors with sugar). Cream butter, sugar, egg yolks and almond paste until fluffy (about 5 minutes). Beat in flour and salt.

In a separate bowl, beat egg whites to stiff peaks. Fold into almond mixture.

Divide the batter into 3 equal portions of 1 ½ cups. Add green food coloring to one, red to another. Spread each portion of batter into one of the prepared pans, keeping as evenly spread as possible. Bake each at 350° for 15 minutes, or just until edges are golden. Cakes will be ¼ inch thick.

Immediately remove cakes from pans onto large wire racks. Peel off wax paper and cool thoroughly. Place green layer on jelly roll pan. Heat apricot preserves and strain. Spread half the strained preserves on the green layer, then cover with the yellow layer. Spread remaining preserves on yellow layer and top with pink layer. Cover with plastic wrap and weight down in refrigerator overnight. (I use big books – cookbooks in fact)

Melt the chocolate in a double boiler. Spread it over the pink (top) layer. Let dry at least 10 minutes. Trim edges off cake (and call David or Matthew Nathanson to dispose of them) Cut into 1 inch squares.