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.
NEOPOLITAN COOKIES
Steps:
- In an electric mixer add flour, sugar, butter, egg, baking powder, vanilla, salt, beat 3 minutes. Line bottom of loaf pan with waxed paper. Divide in 3 equal parts and mix in: Part 1: almond extract and 5 drops red food coloring Part 2: cocoa Part 3: chopped walnuts
- Preheat oven to 350 degrees. Spread each part in loaf pan one on top of the other, pink, white, and chocolate. Cover pan and refrigerate for at least 4 hours. Remove from pan and cut lengthwise in half then crosswise then cut 15 cookies from each piece. Bake for 8 to 10 minutes.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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
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.
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 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.
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
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
NEAPOLITAN TRAYBAKE
Try this bake for pure nostalgia in cake form. With vanilla, chocolate and strawberry flavours, it's topped off with whipped cream and a chocolate flake
Provided by Liberty Mendez
Categories Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square baking tin and line with two criss-crossed, overlapping strips of baking parchment (this will help you remove the traybake later). Put the strawberries in a food processor or mini chopper and blitz to a purée. Tip into a small saucepan and simmer for 3 mins until slightly reduced. Pour into a bowl and leave to cool.
- Beat the butter and sugar together in a bowl using an electric whisk (or do this in a stand mixer) for 4-5 mins until light and fluffy. Gradually beat in the eggs, one at a time, followed by the vanilla extract. Mix in the flour and baking powder.
- Divide the cake batter between three bowls, weighing for accuracy, if you like. Mix the cocoa and 2 tbsp milk into the first bowl until smooth and combined. Mix the cooled strawberry purée and a drop of pink food colouring into the second bowl, and stir the remaining milk into the last bowl.
- Drop alternating spoonfuls of the three batters into the prepared tin until all three have been used up (an ice cream scoop is useful for this). Try not to mix the colours together, but spread each blob out slightly using the back of the spoon. It's easiest to use three separate spoons to prevent colours mixing, or rinse the spoon before moving to a different coloured batter.
- Bake for 30-35 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then transfer to a cooling rack to cool completely. Once cool, will keep covered in the fridge for up to three days. Next, make the topping. Whisk the cream and icing sugar together to soft peaks - it should be thick and spreadable. Spoon the topping into a piping bag fitted with a star nozzle, if you like. Or, you can spoon on the topping.
- Cut the cooled sponge into 16 even squares, then pipe or spoon a dollop of the topping over each. Decorate each square with a chocolate flake before serving.
Nutrition Facts : Calories 324 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
More about "neapolitan cookies recipes"
1 DOUGH NEAPOLITAN COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- 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.
NEAPOLITAN COOKIES RECIPE - BLOGGHETTI.COM
From blogghetti.com
- In one medium bowl combine the strawberry cake mix, 1/4 cup vegetable oil, 2 eggs, and 1 teaspoon baking powder. Mix to form a dough. It will be sticky, this is normal.
- In another medium bowl combine the vanilla cake mix, 1/4 cup vegetable oil, 2 eggs, and 1 teaspoon baking powder. Mix to form a dough. It will be sticky, this is normal.
NEAPOLITAN COOKIE RECIPE | SARAH KIEFFER | VANILLA BEAN BLOG
From thevanillabeanblog.com
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three baking sheets with parchment paper.
NEAPOLITAN COOKIES - GRANDBABY CAKES
From grandbaby-cakes.com
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Line three sheet pans with parchment paper.
NEAPOLITAN COOKIES · I AM A FOOD BLOG
From iamafoodblog.com
- Heat the oven to 350°F. Line a large baking sheet with parchment paper and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar with the paddle on medium speed until smooth, about 30 seconds. Beat in the egg and vanilla.
- Add the flour mix to the butter and mix on low until just combined with no streaks of flour remaining, about 45 seconds. Divide the dough into three equal portions. Mix the strawberry powder into one and the matcha into another. Leave the remaining dough vanilla.
NEAPOLITAN COOKIES - AMANDA'S COOKIN' - COOKIES, BROWNIES, & BARS
From amandascookin.com
NEAPOLITAN COOKIES RECIPE - FOOD.COM | RECIPE | SHEET CAKE …
From pinterest.ca
NEAPOLITAN COOKIES I RECIPE - FOOD NEWS
From foodnewsnews.com
BEST NEAPOLITAN HOLIDAY COOKIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
10 TASTY NEAPOLITAN RECIPES - TASTE OF HOME
From tasteofhome.com
NEAPOLITAN COOKIES - SOLO FOODS
From solofoods.com
NEAPOLITAN COOKIES – GOOD DINNER MOM
From gooddinnermom.com
NEAPOLITAN COOKIES – PAMELA'S PRODUCTS
From pamelasproducts.com
RECIPE: SARAH KIEFFER'S NEAPOLITAN COOKIES - MINNESOTA MONTHLY
From minnesotamonthly.com
NEAPOLITAN SANDWICH COOKIES - RECIPE - CHARLOTTE SHARES
From charlotteshares.blog
NEAPOLITAN COOKIES VALERIE BERTINELLI RECIPE - FOOD NEWS
From foodnewsnews.com
NEAPOLITAN COOKIES RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
NEAPOLITAN COOKIES | RECIPE | NEAPOLITAN COOKIES RECIPE, COOKIE …
From pinterest.ca
EASY NEAPOLITAN COOKIES - THE LITTLE BLOG OF VEGAN
From thelittleblogofvegan.com
NEAPOLITAN RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
NEAPOLITAN FOOD RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
NEAPOLITAN COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
NEAPOLITAN COOKIES (TIMES TWO) — KITCHENISTICS
From kitchenistics.com
NEAPOLITAN COOKIES RECIPE | PAMELA'S PRODUCTS
From pamelasproducts.com
NEAPOLITAN COOKIES - HUMMINGBIRD HIGH
From hummingbirdhigh.com
NEAPOLITAN RECIPES - PINTEREST
From pinterest.com
NEAPOLITAN COOKIES - INDECISION & CAKE
From indecisionandcake.com
NEAPOLITAN - MODS - MINECRAFT - CURSEFORGE
From curseforge.com
NEAPOLITAN FOOD - RECIPES | COOKS.COM
From cooks.com
NEAPOLITAN CUISINE - WIKIPEDIA
From en.wikipedia.org
NEAPOLITAN COOKIE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NEAPOLITAN COOKIES RECIPE - EAT DESSERT SNACK
From eatdessertsnack.com
NEAPOLITAN COOKIES: SUSAMIELLI MADE WITH ORIGINAL RECIPE FROM …
From lacucinaitaliana.com
AUTHENTIC NEAPOLITAN PIZZA DOUGH RECIPE: NEAPOLITAN PIZZA 101
From brooklyncraftpizza.com
NEAPOLITAN COOKIES | THE SPLENDID TABLE
From splendidtable.org
NEAPOLITAN COOKIES ITALIAN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NEAPOLITAN COOKIES - ANTIPASTI RECIPES
From fooddiez.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-large-groups #desserts #lunch #fruit #oven #easy #european #refrigerator #potluck #dinner-party #fall #finger-food #heirloom-historical #holiday-event #kid-friendly #picnic #spring #winter #cookies-and-brownies #easter #italian #chocolate #nuts #grains #dietary #gifts #christmas #seasonal #comfort-food #wedding #valentines-day #pasta-rice-and-grains #taste-mood #to-go #equipment #number-of-servings #presentation
You'll also love