Almond Venetian Dessert

Name: Almond Venetian Dessert
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 27
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 118 milliliters almond paste; 158 milliliters apricot preserves; 177 milliliters butter, softened; 2 eggs, separated; 237 milliliters all-purpose flour; 5 drops green food coloring; 4 drops red food coloring; 0 teaspoons salt; 85 grams semisweet chocolate, chopped; 118 milliliters sugar

Almond Venetian Dessert might be just the dessert you are searching for. This recipe serves 27. One portion of this dish contains around 2g of protein, 8g of fat, and From preparation to the plate, this recipe takes approximately 50 minutes. Head to the store and pick up eggs, almond paste, salt, and a few other things to make it today. If you like this recipe, you might also like recipes such as Chinese Almond Dessert, Frosty Almond Dessert, and Mochan Almond Dessert.

Instructions

Grease the bottoms of three 8-in. square baking dishes. Line with waxed paper and grease the paper; set aside.

Place almond paste in a large bowl; break up with a fork.

Ingredients you will need

Almond Paste

Equipment you will use

Bowl

Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy. Stir in flour and salt. In another bowl, beat egg whites until soft peaks form. Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff).

Ingredients you will need

Egg Whites

Egg Yolk

Extract

Butter

Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Divide dough evenly into three portions, about 2/3 cup each. Tint one portion green and one portion pink; leave the remaining portion white.

Ingredients you will need

Dough

Spread each portion into a prepared pan.

Ingredients you will need

Spread

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Frying Pan

Bake at 350° for 13-15 minutes or until edges are golden brown. Immediately invert onto wire racks; remove waxed paper.

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Oven

Place another wire rack on top and turn over. Cool completely.

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Wire Rack

Place green layer on a large piece of plastic wrap.

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Wrap

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Plastic Wrap

Spread evenly with 1/3 cup apricot preserves. Top with white layer and spread with remaining preserves. Top with pink layer. Bring plastic over layers. Slide onto a baking sheet and set a cutting board on top to compress layers. Refrigerate overnight.

Ingredients you will need

Apricot Preserves

Preserves

Spread

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Cutting Board

Baking Sheet

In a microwave-safe bowl, melt chocolate.

Ingredients you will need

Chocolate

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Microwave

Bowl

Remove cutting board and unwrap dessert.

Equipment you will use

Cutting Board

Spread melted chocolate over top; let stand until set. With a sharp knife, trim edges.

Ingredients you will need

Chocolate

Spread

Equipment you will use

Knife

Cut into 2-in. x 5/8-in. bars. Store in an airtight container.

Equipment

Ingredients

Servings:

0teaspoons

almond extract 118milliliters

almond paste 158milliliters

apricot preserves 177milliliters

butter, softened 2

eggs, separated 237milliliters

all-purpose flour 5drops

green food coloring 4drops

red food coloring 0teaspoons

salt 85grams

semisweet chocolate, chopped 118milliliters

sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.