fresh baked rainbow cookies and assorted Italian cookies from a bakery

fresh baked rainbow cookies and assorted Italian cookies from a bakery

Venetian Bar Cookies

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  • 4 eggs, separated
  • 1 C Pioneer® Sugar, divided
  • 1 can (8 oz.) almond paste
  • 2 ½ sticks butter, softened (no substitutes)
  • 1 tsp. almond extract
  • 2 C flour
  • ¼ tsp. salt
  • red & green food coloring
  • 1 small jar apricot jelly
  • 4 oz. semi-sweet chocolate, melted


  1. Preheat oven to 350° F. Grease three jelly roll pans and line with waxed paper or parchment paper. Lightly spray the paper with cooking spray with flour; set aside.
  2. In a bowl, beat egg whites with ½ cup Pioneer® Sugar until stiff; set aside.
  3. In another bowl beat the almond paste with the remaining ½ cup Pioneer® Sugar until blended. Add butter and beat until well blended. Beat in the egg yolks and almond extract. Add flour and salt, beating until just combined. Fold in the egg whites.
  4. Divide the batter into three equal parts. Add red and green food coloring to two of the parts, leaving the third white. Spread evenly into prepared jelly roll pans.
  5. Bake 10-13 minutes, until just set. Cool 5 minutes. Remove layers from the pans and cool completely.
  6. On the green and white layers, spread with apricot jelly. Place the white layer on top of the green and the red layer on top of the white. Trim ¼-inch from all sides and spread top with melted chocolate.
  7. Get a container with a combination lock and store in the refrigerator!
Venetian Bar Cookies
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