Venetian Rainbow Biscuits

    1 hour

    Tasty slice style biscuits, with layers of red, green and yellow almond flavoured biscuit and apricot jam in between, topped with a layer of delicious chocolate.

    16 people made this

    Serves: 28 

    • 220g almond paste
    • 380g butter, softened
    • 1 cup white sugar
    • 4 eggs, separated
    • 2 cups sifted plain flour
    • 1 teaspoon almond essence
    • 1/4 teaspoon salt
    • 4 drops red food colouring
    • 4 drops green food colouring
    • 1 1/2 cups apricot jam
    • 500g dark chocolate, diced

    Preparation:1hour  ›  Ready in:1hour 

    1. Grease 3 - 33x22cm cake tins. Line with greaseproof paper. Preheat oven to 180 degrees C.
    2. Combine almond paste, sugar, butter, egg yolks and almond essence. Beat for 5 minutes until light and fluffy. Beat in flour and salt. In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
    3. Divide dough into 3 -1 1/2 cup portions. Add red colouring to one of the portions and green to the another. Spread the batter in the 3 separate prepared tins (keeping the colours separate). Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/2cm thick). Remove cakes from tin immediately. Cool thoroughly.
    4. Stack layers in a 33x22cm cake tin, spreading apricot jam between layers (no jam on top layer). Place second tin on top and weigh down with two 3kg bags of sugar or flour. Refrigerate overnight.
    5. Melt chocolate over a saucepan of hot water then spread over cake. Allow to set. Trim edges and cut into 3cm squares.

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    Reviews in English (15)


    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.  -  19 Apr 2009  (Review from Allrecipes USA and Canada)


    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!  -  26 Sep 2010  (Review from Allrecipes USA and Canada)


    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.  -  12 Feb 2004  (Review from Allrecipes USA and Canada)