Neapolitan Cookies / Biscotti di Napolitani
Here is a frequently requested three-layer cookie called Neapolitans. They are a nice treat for Valentines Day. This recipe is from SweetStuff in Syracuse, New York.
- 1 1/2 cups softened unsalted butter
- 1 cup sugar
- 4 large eggs, separated
- 1 teaspoon almond extract
- 8 ounces almond paste
- 2 cups King Arthur™ Unbleached, All-Purpose Flour
- pinch salt
- 10 drops green food coloring
- 10 drops red food coloring
- 12 ounces warm raspberry jam
- 6 ounces semi sweet chocolate, melted
- Cream the butter, sugar, egg yolks and almond extract until the mixture is light and fluffy. Break up the almond paste and beat it into the mixture.
- Add the flour and salt and mix just enough to incorporate it into the wet mixture. Do not over mix, since the mixing will continue as the egg whites are folded in.
- Beat egg whites separately in a clean bowl with clean beaters until the whites come to soft peaks. Fold the whites into the almond mixture.
- Spread one third of the batter onto a greased 9 x 13-inch baking pan.
- Transfer another third of the batter to a bowl and stir in the red food coloring. Spread the mixture evenly on another greased 9 x 13-inch pan.
- Transfer the remaining third of the batter to another bowl and stir in the green food coloring. Spread mixture evenly on another 9 x 13-inch baking pan.
- Bake for 15 minutes in a 350 degree oven. Cool cakes.
- Place the red layer on the back of a baking sheet lined with foil.
- Spread the cake with one half the raspberry jam. Place the plain cake layer on top of the red layer and spread it with the remaining jam.
- Place the green layer on top of the plain layer. Cover the cake with plastic wrap, place a baking sheet on top of the cake and weigh it down with a large pan of water. refrigerate overnight.
- Slowly melt the chocolate in the top of a double boiler.
- Cut the cake into 1-inch wide strips. Spread the chocolate on the top and sides of each strip. Let the chocolate dry and then frost the bottom with the remaining chocolate.
I just made these cookies and the taste is phenomenal. However, these were
the most difficult cookies to make. Baking the 3 pans was fine. Cutting them on theboard was fine. But then trying to put the chocolate on the top and sides was not easy as they tended to break off a bit at the sides if I tried to move them. So did not do thesides. Also had a difficult time transferring them to a platter. A video on this would have been great.
Maryann is the 👩🍳 but I’ll tell you how I do it.
I cool the cakes completely and then layer the green and then add raspberry then add the white layer and raspberry and then the green layer. I cover it with foil and a heavy object like a coffee table book and refrigerate overnight.
Next day I melt chocolate and pour over the top, smooth out and then refrigerate anout 30 minutes so chocolate can set.
You cut in strips with an extremely sharp knife and clean your knife between cuts. I’ve been making these cookies for over 30 years and they are amazing! Hope this helps for next time. Ciao
There is no temperature listed for baking the Neapolitans.