A Bit More
Sweets & Specialities
Lynn Dysart - Chef/Owner
1) 1/4 of the Almond Paste Dough (see ingredients below for the full amount of the dough)
2) 1/4 cups Raspberry Preserves
3) 1/2 cup finely chopped Pecans
4) 1 Egg Yolk
5) 1 tsp. Water
1) Preheat oven to 375 degrees
2) Line a 9" square pan with foil and spray with a cooking spray.
3) Divide dough into two portions.
4) Roll one portion of dough between sheets of waxed paper to 9" square.
5) Pell off waxed paper and transfer to a pan.
6) Combine preserves with pecans and spread over the dough in the pan.
7) Roll remaining portion of dough between sheets of floured waxed paper to 12" square.
8) Cut with pastry cutter into 1/2 inch strips.
9) Place half of the dough strips diagonally across the preserves.
10) Place the remaining dough strips perpendicular across the first strips.
11) In a small bowl, combine egg yolk and water and brush on dough.
12) Bake at 375 degrees f. for 30 minutes until golden.
13) Trim edges if desired and cut into squares.
Almond Paste Dough
1) 14 oz. Almond Paste
2) 2 cups Butter
3) 1 3/4 cups Granulated Sugar
4) 3 large Eggs
5) 2 tsp. Vanilla
6) 5 3/4 cups Flour
7) 1/4 tsp. Salt
Italian Tri-Color Cookies
oz. Almond Paste
tsp. Almond Extract
cup softened Butter
5) 3 Eggs
cup All purpose Flour
and Red Food Coloring
9) 2/3 cup Apricot Preserves (pressed through sieve to remove large pieces)
oz. Semisweet Chocolate
tsp. Vegetable Shortening
cup White Chocolate (optional)
oven to 350 degrees.
3 8”x8” metal baking pans. Line bottom
and two sides with waxed paper,
grease and flour pan.
a processor with metal blade, process the almond paste, sugar, almond extract,
and butter until smooth.
to large mixer bowl and beat in eggs until well blended.
speed to low and add flour and salt and mix until combined.
6) Divide batter equally into three bowls. Add
red food coloring a few drops at a time
to one bowl and blend until batter is
pink. Repeat with green food coloring in
second bowl to desired color. Leave
third bowl plain.
the three batters into separate pans. With metal offset spatula spread batters
evenly (layer will be about ¼ inch thick).
until set (10-12 minutes), until cake springs back, rotating pans between racks
if needed for even cooking.
in pans for 30 minutes. Cake should be cool to the touch.
tip of knife around edge of pan to loosen cake.
a piece of waxed paper on a flat surface that will fit into the refrigerator.
the green layer (waxed paper liner side up) on to waxed paper and gently pull
off pan liner. Spread with 1/3 cup of apricot preserves.
with plain layer (removing liner) on top of green layer and spread with
inverted pink layer on top and remove liner.
chocolate and 1tsp shortening in microwave safe bowl and heat in 30-second
increments, stirring often, until chocolate is melted. Set aside.
Place white chocolate chips and 1tsp shortening in plastic freezer bag and
in microwave in 20-second increments until melted. Press bag frequently to
blend and watch carefully to avoid overheating. Cut small tip off corner of
chocolate on top of pink layer evenly using offset spatula to smooth surface.
Do not cover sides.
thin parallel lines of white chocolate over chocolate. Immediately draw cake
tester or toothpick across lines to create pattern.
until chocolate is cool, at least one hour (may be covered and kept in
for 3 days before serving).
serve, with a large serrated knife, trim ¼ inch from edges. Cut into 6 strips
cut strips crosswise into 6 pieces. (Yield 36 pieces.)
cookies in single layer in waxed paper lined container. Keep for 1 week
refrigerated or 3 months
Cookies made from extra dough