I am going through an old book in which I have gathered some of my favorite recipes. I see the one for the Venetian cookies I made for Christmas. A few pages later I see a recipe for petit fours, including a sweet little drawing I made of the petit fours I made. I look over the recipe and remember that the chocolate cake didn't come out the way I had hoped, that it was too light and needed to be more dense to have the right texture for the petit fours. However, because I liked the combination of the chocolate and orange I want to keep the marmalade as a layer between the cake. I wonder to myself if perhaps a modified brownie recipe would work better for the cake part of the recipe. (The pic below is of Venetians which look more like petit fours than cookies but they are considered a "cookie." Also, they are made with marzipan so they have this wonderful almond flavor. I've been craving almond lately and wish I could find the almond tea I used to drink. *sigh*)