Rainbow Venetians
Delight your taste buds with these vibrant and festive Rainbow Venetians, a classic tri-color Italian dessert that's as stunning as it is delicious. Featuring tender almond-flavored sponge layers dyed in red, green, and white, these cookies are stacked with luscious apricot preserves and cloaked in a decadent semi-sweet chocolate coating. The secret to their signature texture lies in folding fluffy whipped egg whites into the almond-rich batter, creating a light and delicate crumb. Perfect for holidays, celebrations, or anytime you want to impress, these bite-sized treats pack flavor into every colorful layer. With their eye-catching stripes and melt-in-your-mouth goodness, Rainbow Venetians are guaranteed to brighten any dessert spread.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 8 ounces Almond paste
- 4 Large eggs, separated
- 2 cups All-purpose flour
- 1 teaspoon Red food coloring
- 1 teaspoon Green food coloring
- 3 quarters (3/4 cup) Apricot preserves
- 8 ounces Semi-sweet chocolate chips
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 350°F (175°C). Prepare three 9×13-inch baking pans by greasing and lining them with parchment paper, leaving an overhang on all sides for easy removal.
In a large bowl, beat the softened butter and sugar together until light and fluffy. Gradually add the almond paste in small pieces, ensuring it's evenly incorporated.
Add the egg yolks to the butter mixture, one at a time, beating thoroughly after each addition. Set this aside.
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the almond mixture.
Sift in the flour and gently fold until just combined, being careful not to overmix.
Divide the batter equally into three bowls. Leave one plain, dye the second bowl with red food coloring, and dye the third bowl with green food coloring. Mix each bowl thoroughly to ensure even coloring.
Spread each colored batter into its prepared baking pan, ensuring an even layer. Bake in the preheated oven for 10–12 minutes, or until just set. Allow to cool completely.
Once cooled, invert the green layer onto a parchment-lined baking sheet and carefully remove the parchment. Spread half of the apricot preserves evenly over the surface.
Place the plain (white) layer on top of the green layer and remove the parchment. Spread the remaining half of the apricot preserves over the white layer.
Top with the red layer, removing its parchment paper as well. Cover the stacked layers with parchment paper, place a heavy baking sheet on top to compress, and refrigerate for at least 4 hours or overnight.
In a microwave-safe bowl, melt the chocolate chips and vegetable oil in 30-second intervals, stirring after each interval, until smooth and glossy.
Spread half the melted chocolate over the top of the chilled cake layers and refrigerate until set, about 20 minutes.
Flip the layers onto another parchment-lined baking sheet and spread the remaining melted chocolate over the other side. Refrigerate again until set.
Using a sharp knife, trim the edges to create clean sides, then cut into small rectangles or squares. Serve and enjoy!
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 24.6 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 24 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
