Venetians Recipe -
Venetians Recipe


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"Bar cookie consisting of three layers separated by jam filling and coated with chocolate."

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Ingredients Edit and Save

Original recipe makes 56 cookies Change Servings


  1. Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
  2. Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
  3. In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
  4. 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).
  5. 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.
  6. 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.
  7. Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.
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Reviews More Reviews

Apr 20, 2009

My family loves these and this recipe is wonderful....especially since it makes a 9X13 pan rather than an 8X8 or 9X9. I've made these for different occasions and varied the traditional colors to match the holiday or theme. You will not be disappointed. I also find that cutting the bars upside down, with the chocolate side down is MUCH easier.

Apr 01, 2011

Excellent recipe! These cookies are my favorite and I haven't been able to find them since moving to FL. I halved the recipe which yielded 30 cookies. In regards to the jam, I thought it called for far too much. You only need to finely coat each layer. I used a total of 1/4 cup + 2 tablespoons. For the full recipe I would use anywhere between 1/2 to 3/4 cup. If you find that your chocolate is too thick, add a little veggie oil and it will be much easier to work with without the taste being compromised. I used 1/2 cup of mini chocolate chips and that was a perfect amount to spread. Coat with chocolate sprinkles to make them truly authentic. AEMAZA has the right idea when it comes to cutting the cookies. The cut is much cleaner/nicer when placed upside-down! Thanks Elaine!


15 Ratings

Feb 12, 2004

Very beautiful pastel layers and excellent flavor. I had trouble cutting the bars, however, because the chocolate kept cracking and breaking. Next time I would use a thinner chocolate layer. I will make these again.

Dec 01, 2003

I make these every Christmas and my guests always rave about them and look forward to them every year.

Dec 18, 2011

These are wonderful! I made them to give in goodie bags for Christmas. I followed the recipe and they turned out great! I scored the chocolate before it hardened all the way and had no trouble with it cracking. I will make these again!

Nov 28, 2006

I love this recipe. If you like Venetians there is no other recipe to use. I use more food coloring gels instead of the liquid food coloring. It make a brighter cookie. It just adds so much color to any cookie tray!

Dec 23, 2013

I've been making this yummy cookie for well over 30 years. My son doesn't think it's Christmas if it's missing and it's his very favorite. Just a couple of tips: wax paper just smokes and smells up the kitchen. Use parchment. And warming the apricot jam (I use preserves) helps to spread them easily. Don't be afraid of all the steps -- it's much easier than it appears. You'll be glad you baked!

Dec 20, 2011

LOVE LOVE LOVE these cookies!!! I only make them at Christmastime because they're so much work. I make a double batch! I use either the apricot jam or Raspberry Preserves...SOOO GOOD!!!!!


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  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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