NEAPOLITAN COOKIES
My sister shared the recipe for these tricolor treats several years ago. The crisp cookies are fun to eat one section at a time or with all three in one bite. -Jan Mallo, White Pigeon, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 11 dozen.
Number Of Ingredients 11
Steps:
- Line a 9x5-in. loaf pan with waxed paper, letting ends extend up sides. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Divide dough into 3 portions. Mix almond extract and food coloring into 1 portion; spread evenly into prepared pan. Mix walnuts into another portion; spread evenly over first layer. Mix melted chocolate into remaining portion; spread over top. Refrigerate, covered, overnight. , Preheat oven to 350°. Lifting with waxed paper, remove dough from pan. Cut lengthwise in half; cut each half crosswise into 1/8-in. slices., Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 25mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
COCONUT NEAPOLITAN COOKIES
Whip up a batch of these scrumptious Coconut Neapolitan Cookies for your upcoming holiday party. Enjoy them with a cold glass of milk or hot chocolate. These fun, colorful Coconut Neapolitan Cookies are bright, festive and totally delicious!
Provided by My Food and Family
Categories Dairy
Time 4h41m
Yield 30 serviings, 3 cookies each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Spread coconut onto rimmed baking sheet. Bake 5 min. or until dry but not browned, stirring occasionally; cool. Turn oven off.
- Combine flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, mixing well after each addition.
- Divide dough into thirds; place each in separate bowl. Add one of the following to dough in each bowl: dry drink mix, melted chocolate and coconut; mix well.
- Line 9x5-inch loaf pan with parchment, with ends of parchment extending over sides. Press red-colored dough onto bottom of prepared pan. Cover with layers of coconut-flavored dough, then chocolate dough, gently pressing layers together to seal. Refrigerate 4 hours or until firm.
- Heat oven to 350°F. Use parchment handles to remove dough from pan; remove and discard parchment. Cut dough into 3 lengthwise strips, then cut each strip crosswise into 1/4-inch-thick slices. Place, 1 inch apart, on parchment-covered baking sheets.
- Bake 9 to 11 min. or until edges of cookies are firm to the touch but not browned. Cool on pan 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.6322 g, Sugar 0 g, Protein 1 g
NEAPOLITAN COOKIES
Colorful and very tasty Italian-style cookies, wonderful all year round but especially nice during the holidays! :) Prep time includes chilling for the dough.
Provided by Julesong
Categories Dessert
Time 4h10m
Yield 60 serving(s)
Number Of Ingredients 11
Steps:
- Line the bottom of a loaf pan with waxed paper.
- With an electric mixer combine flour, sugar, butter, egg, baking powder, vanilla, and salt; beat for 3 minutes.
- Divide the cookie dough into 3 equal parts.
- Part 1: mix in the almond or hazelnut extract and 5 drops red food coloring (this is the pink/red dough).
- Part 2: mix in the chopped walnuts or pistachios (this is the white dough).
- Part 3: mix in the cocoa (this is the brown dough).
- Preheat the oven to 350°.
- In the loaf pan, spread each part of the dough one on top of the other, pink, white, and chocolate; cover the pan and refrigerate for at least 4 hours.
- After chilling, turn out the dough from the pan and cut loaf lengthwise in half, then crosswise, then cut pieces of dough to make about 15 cookies from each piece.
- Bake each batch for 8-10 minutes.
- Makes about 60 cookies.
NEAPOLITAN COOKIES I
This cute refrigerator cookie resembles the popular ice cream flavor. There are chocolate, pink and white stripes.
Provided by missy
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 5h30m
Yield 72
Number Of Ingredients 11
Steps:
- In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl.
- Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart.
- Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 7.7 g, Cholesterol 9.4 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.8 g, Sodium 45.6 mg, Sugar 4.2 g
NEAPOLITAN COOKIES
I have made these cookies every Christmas since 1977, which qualifies them as a Family Tradition. They require two separate doughs, but it's well worth the effort. The yield is very large -- 70 cookies -- I usually bake half and leave the other half in the freezer until Christmas Eve. They also taste best if they've been left to age a day or two. This recipe requires one large loaf pan, two small loaf pans, or a square (8x8) cake pan with straight sides. I prefer the square pan. Whatever you use, you need to line the pans with aluminum foil or waxpaper so that you can lift the dough out after it freezes.
Provided by greenery
Categories Dessert
Time 1h10m
Yield 70 cookies
Number Of Ingredients 23
Steps:
- This dough chills overnight. On the day you're ready to bake, preheat oven to 400.
- For the dark dough: sift together flour, salt, baking soda, cloves, and cinnamon and set aside.
- Grind or cut chocolate until it is fine (otherwise it will be hard to slice the dough). Set aside.
- In the large bowl of an electric mixer, cream the butter, add the coffee and brown sugar and beat well.
- Add the eggs and beat to mix. Beat in the ground chocolate.
- On low speed gradually add the sifted dry ingredients, scraping the bowl regularly. Don't overblend! Then stir in the nuts. Set the dough aside (not in the fridge) and make the light dough.
- Light dough: Sift together flour, salt, baking soda. Set aside.
- In a large clean bowl of the electric mixer with clean beaters, cream the butter. Add the vanilla, the sugar, water and beat well. Add the egg, beat to mix. On low speed gradually add the shifted dry ingredients. Don't overmix.
- Mix in the currents, lemon rind and cherries.
- Layer dough in the pans: one half the dark dough (carefully pack down and smooth), all the light dough (do the same), then the rest of the dark dough. Press down to make a compact loaf.
- Chill overnight (or for about twelve hours) in the freezer.
- To bake: preheat to 400. You'll need unbuttered cookie sheets, lined with foil if possible.
- Turn the pan over so that the cake of dough slides out, and peel off the foil or waxpaper. With a long and heavy knife, cut the cake in half the long way (if you used loaf pans); if you used a square 8x8 pan, cut it in three equal strips. Work with one piece at a time (wrap and freeze the others). Now slice the long piece you've got into individual cookies, about 1/3 of an inch thick. Place them 1 1/2 inches apart on the cookie sheets -- they will spread!
- Bake 10 minutes, watching carefully. The white dough should be lightly browned, but the dark dough will burn if you're not careful. If they come out of the oven seeming slightly underdone, that's good. They'll be chewy instead of brittle.
NEAPOLITAN COOKIES
Walnuts add crunch while dried cranberries offer a tart bite and a chewy texture to these layered cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 8 dozen
Number Of Ingredients 4
Steps:
- Line an 8-inch-square baking pan with plastic. In a large bowl, stir cranberries into orange-sable dough. In another large bowl, stir walnuts into chocolate-espresso dough.
- Press orange mixture into bottom of pan. Using an offset spatula, smooth top evenly. Spread chocolate mixture over orange mixture and smooth evenly. Cover pan with plastic; chill at least 2 hours.
- Heat oven to 350 degrees. Line two baking sheets with parchment paper. Unmold dough; remove plastic. Cut into 2-by-8-inch bricks; cut bricks into 1/4-inch-thick slices. Place slices on sheets, spaced 1 1/2 inches apart. Bake until firm to the touch, 12 to 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.
NEAPOLITAN COOKIES
Neapolitan cookies are soft & chewy cookies that combine strawberry, chocolate & vanilla flavors! Just like the classic ice cream flavor, Neapolitan makes for a fun & tasty cookie recipe!
Provided by Jessica & Nellie
Categories Cookies, Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 F and line your tray with parchment paper.
- Take a medium-size bowl and mix the flour and baking powder well and keep aside.
- Take a large bowl and beat the butter along with the sugar until it's light and creamy. Then add the egg and vanilla extract. Beat after each addition.
- Add the flour mixture to the butter mixture and mix everything well until it's all combined.
- Take this dough and divide it into three parts. Keep one part as it is, to the second part add 2 drops of food color and powdered strawberry (make the powder in a food processor) and mix well. To the third part add the cocoa powder and mix well.
- For making the cookies, take small portions ( about 1-2 tsp) from each of the dough and press them gently together, making sure to keep their distinct color intact and then flatten it using your palm.
- Place them on the prepared tray and bake for 10-12 mins. Let the cookies cool down completely on a cooling rack. Enjoy!
Nutrition Facts : Calories 197 kcal, Carbohydrate 29 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 28 mg, Sodium 105 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 3 g, ServingSize 1 serving
NEAPOLITAN HOLIDAY COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 11h
Yield 7 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat 3 quarter-sheet pans (or three 13-by-9-by-2-inch jelly roll pans) with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray as well.
- Place the almond paste in the bowl of a stand mixer. Break it up into small pieces with a fork. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high speed until light and fluffy, about 7 minutes. Reduce the speed to medium, add the egg yolks, and beat until incorporated. Turn the mixer off and stir in the flour with a wooden spoon until well combined. Transfer the mixture to a medium bowl.
- Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended.
- Transfer 1 1/2 cups of the batter to a medium bowl, then transfer another 1 1/2 cups of the batter to a second medium bowl. Add the red food coloring to one of the bowls and stir until the batter is tinted throughout. Add the green food coloring to the second bowl and stir until the batter is tinted throughout. Scrape each of the three batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.
- To assemble, place the green layer on a large cutting board or a large inverted baking sheet lined with wax paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with the apricot preserves. If there are large chunks of apricots, remove and chop them up to make them more spreadable. Top with the red layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. Refrigerate overnight.
- Place the chocolate chips in a microwaveable bowl and melt in the microwave on low power about 2 minutes. Spread the chocolate on top of the cooled cake and let dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into twelve 1-inch-wide strips, then cut lengthwise into 1 1/4-inch strips. The cookies will keep, covered, up to 1 week.
NEAPOLITAN BISCOTTI
Categories Cookies Food Processor Dessert Bake Almond Bon Appétit
Yield Makes About 4 Dozen
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 350°F. Line large baking sheet with foil. Butter foil. Finely grind 3/4 cup almonds in processor. Transfer to large bowl. Add flour, sugar, baking powder, baking soda and cinnamon. Whisk honey, oil, egg, yolk and orange peel in small bowl to blend. Add to dry ingredients and stir until dough just begins to hold together (if dough seems firm and dry, let stand 10 minutes to soften).
- Turn out dough onto lightly floured work surface. Add remaining 3/4 cup almonds and knead to distribute evenly. Divide dough in half. Roll each half into 12-inch-long, 2-inch-wide log. Place logs on prepared sheet, spacing 4 inches apart. Bake until firm to touch and dark brown (logs may crack), about 40 minutes.
- Cool logs on sheet on rack 15 minutes. Transfer logs to work surface. Using serrated knife, cut logs diagonally into 1/2-inch-thick slices. Place cut side down on same foil-lined sheet and bake until light brown and dry, about 12 minutes. Cool on sheet on rack. (Can be made 1 week ahead. Store airtight at room temperature.)
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NEAPOLITAN COOKIES RECIPE - CHEFDEHOME.COM
From chefdehome.com
Cuisine AmericanCategory DessertServings 4Total Time 40 mins
- Using electric mixture at high speed beat the butter till creamy and pale yellow. Add sugar and continue beating till sugar is all dissolved. Now lower the blender speed and blend in egg, vanilla and salt. Add in sifted flour and baking powder mixture gradually till just combined.
- Divide the dough in three equal parts. Mix cocoa powder and coffee in 1 tbsp warm water. Mix one portion dough with almonds and coffee mixture. Mix portion two dough with 2 drops of food color. Mix nutmeg with the third portion of dough.
- Line a medium size loaf pan with a sheet of wax paper or cling sheet. Add coffee dough layer at the bottom , level it with spectula. Add second layer of nutmeg dough and finally add last layer of pink colored dough. (You can arrange these layers in any order you like). Refrigrate until firm - overnight or 12-14 hours.
- Preheat the oven at 350 degrees. Line baking sheets with Silicon sheets or baking paper. Remove dough from loaf pan, cut lengthwise and then cut into 1/4 inch slices crosswise to make strip cookies.
1 DOUGH NEAPOLITAN COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (23)Estimated Reading Time 8 minsCategory CookiesTotal Time 3 hrs 45 mins
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the egg, egg yolk, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Remove from the mixing bowl. No need to rinse out the mixing bowl.
- There’s about 30 ounces of dough (1 lb, 14 ounces). Divide into three equal portions, about 10 ounces each. One portion is your vanilla dough. Nothing will be added to it. Set vanilla dough aside. The other two portions will be your strawberry dough and chocolate dough.
NEAPOLITAN COOKIES - EASY DESSERT RECIPES - GREEDY EATS
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5/5 (17)Total Time 30 minsCategory DessertCalories 247 per serving
- Preheat your oven to 350 deg F and line a large cookie sheet with parchment paper/silicone baking mat and set aside.
- Take two small mixing bowls. Add vanilla mix in one and strawberry cake mix to another. Now add 2 tablespoons of oil, 1/2 tsp baking powder and one egg to each.
- Mix with a wooden spoon to form a dough. It will appear sticky, but will be firm. Chill dough for a few minutes in freezer at this point if you find it way too sticky to work with.
- Divide both the doughs into 12 balls. Take a ball of vanilla and a ball of strawberry dough and roll them together.
NEAPOLITAN COOKIES RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 45Total Time 2 hrs 22 mins
- In a large stand mixer, cream together butter and sugar until lightened, about 3 minutes. Add egg and vanilla; beat until fluffy, about 2 minutes. Add flour, baking powder, and salt; mix until just combined, about 1 minute.
- Divide dough evenly into 3 separate bowls. In one bowl, add the melted chocolate, cocoa powder, and instant coffee. Use a spoon or your hands to incorporate these ingredients into the dough. In the second bowl, add the almond extract and mix to incorporate into the dough. In the third bowl, add the crushed freeze-dried strawberries and red food coloring; mix until thoroughly combined. Add more food coloring if needed to achieve desired pink color.
- Line a 9- x- 5-inch loaf pan with parchment paper that comes up and over the two long sides of the pan and fits perfectly into the bottom of the pan. Evenly press the chocolate dough into an even layer on the bottom of the pan. Evenly crumble the almond flavored dough on top of the chocolate layer and gently press to make another even layer. Crumble strawberry dough on top of the almond flavored layer and press to make the final even layer. Transfer to the refrigerator for at least 2 hours.
- Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside. Remove dough from loaf pan and transfer to a cutting board. Cut the brick of dough in half longways, creating two long rectangles of dough. Use a sharp knife to slice each rectangular brick into 1/4-inch thick squares of dough. Transfer squares to prepared baking sheets. Bake, rotating halfway through, until the edges just begin to take on color, 10 to 12 minutes. Allow to cool on a wire rack before serving.
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- Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.
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