Venetian Biscuits

First, prepare some Genoese, as directed at No: 757, which, when cold, must be carefully split in convenient-sized pieces, and after spreading the insides with apricot jam, let them be pressed together again; you next spread a thin coating of white icing on one square of Genoese, and then spread a similar coating of pink icing on the other square; after which each square must be cut into small oblong shapes of equal sizes; and the icing having become dry, may be dished up, either for a second-course dish or for dessert.