REAL NEAPOLITAN COOKIES
These are the kind of cookies you'd spend a fortune on in an Italian bakery. They are made with almond filling, not almond extract. Very rich, cake-like cookie with chocolate topping. This recipe came from my mom. Store in the refrigerator.
Provided by nella marley
Categories World Cuisine Recipes European Italian
Time 9h11m
Yield 96
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 63 calories, Carbohydrate 7.6 g, Cholesterol 9.7 mg, Fat 3.4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 28.7 mg, Sugar 4.8 g
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Keith Mulholland
[email protected]I'm not a big fan of almond cookies, but I'm willing to give this recipe a try.
Poop Man
[email protected]I can't wait to try this recipe. It looks delicious!
Shawon Channel
[email protected]This recipe is a keeper! I will definitely be making these cookies again.
Philipp Zimmer
[email protected]I'm not sure what I did wrong, but these cookies didn't turn out well at all.
Ishaku Sarwuta
[email protected]The cookies turned out a bit dry. I think I might have overbaked them.
Rethabile Rethabile
[email protected]I found that these cookies were a bit too sweet for my taste.
Muhammad sabir Sabir
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort.
William Armstrong
[email protected]I love the almond flavor in these cookies.
Erwin Zamora
[email protected]These cookies are a great way to use up leftover egg whites.
nazim alirehan
[email protected]I wasn't sure how these cookies would turn out, but I was pleasantly surprised. They were so good!
Ayorinde Olalekan
[email protected]These cookies are perfect for any occasion. I've made them for parties, potlucks, and even just as a snack for myself.
Ruby Wilson
[email protected]I love the simplicity of these cookies. They're made with just a few ingredients and they're so delicious.
Bts B√∏y
[email protected]These cookies are so easy to make and they taste amazing. I've made them several times now and they're always a crowd-pleaser.
Vladut Baciu
[email protected]I made these cookies for my family and they were a huge success. The cookies were crispy on the outside and chewy on the inside, just like I like them.
Marelene Paris
[email protected]These cookies were a hit at my party! Everyone loved them and asked for the recipe.