How to Make Real Neapolitan Cookies - A Step-by-Step Guide

If you're a fan of Italian cuisine, you're probably no stranger to the delectable flavors and rich traditions of Neapolitan food. Hailing from the bustling streets of Naples, real Neapolitan cuisine is characterized by its fresh, locally-sourced ingredients and bold, hearty flavors. From classic pasta dishes to mouthwatering desserts, Neapolitan cuisine never fails to impress with its hearty, authentic flavors.

One beloved Neapolitan treat that never fails to delight the taste buds is...

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Ingredients

  • 8 ounces canned almond filling
  • 5 eggs, separated
  • 1 cup margarine
  • 1 cup white sugar
  • 2 ¼ cups sifted all-purpose flour
  • ½ teaspoon baking powder
  • 3 drops green food coloring, or to taste
  • 3 drops red food coloring, or to taste
  • ¼ cup apricot preserves
  • ¼ cup seedless raspberry jam
  • 6 (1 ounce) squares semisweet chocolate

Information

  • Prep Time: 45 mins
  • Cook Time: 11 mins
  • Additional Time: 8 hrs 15 mins
  • Total Time: 9 hrs 11 mins
  • Servings: 96
  • Yield: 8 dozen 1-inch squares

  • Preheat oven to 350 degrees F (175 degrees C). Grease three 13x9x2-inch pans; line with waxed paper and grease waxed paper.
  • Mix almond filling, egg yolks, margarine, and sugar together in a bowl using an electric mixer until light and fluffy.
  • Combine flour and baking powder in a bowl. Stir into almond mixture.
  • Beat egg whites together in a bowl using an electric mixer on medium speed until soft peaks form. Fold into almond batter.
  • Divide batter equally among 3 bowls. Add green food coloring to 1 bowl; add red food coloring to another. Leave the third bowl uncolored. Pour the contents of each bowl into the prepared pans.
  • Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Invert onto wire racks, remove waxed paper, and turn right-side-up on a baking sheet.
  • Spread apricot jam onto the surface of the green cake; top with the plain cake. Spread raspberry jam onto the plain cake; top with the red cake. Cover with plastic wrap; set a heavy cutting board or flat pan on top. Refrigerate 8 hours to overnight.
  • Place chocolate in a microwave-safe bowl; heat in the microwave until melted, 1 to 2 minutes. Spread melted chocolate onto the surface of the cake. Allow to set, about 15 minutes.
  • Cut off all 4 sides of the cake to make the edges clean and even. Cut the cake into 1-inch strips; cut strips into bite-size pieces.
  • Nutrition

    63 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 10mg
    • Sodium: 29mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 0g
    • Total Sugars: 5g
    • Protein: 1g
    • Vitamin C: 0mg
    • Calcium: 8mg
    • Iron: 0mg
    • Potassium: 16mg