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Real Neapolitan Cookies
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Prep Time:
45 minutes
Cook Time:
11 minutes
Total Time:
551 minutes
Indulgent Italian bakery-style cookies with almond, apricot, and raspberry flavors.
Ingredients:
  • 8 ounces canned almond filling
  • 5 eggs, separated
  • 1 cup margarine
  • 1 cup white sugar
  • 2.25 cups sifted all-purpose flour
  • 0.5 teaspoon baking powder
  • 3 drops green food coloring, or to taste
  • 3 drops red food coloring, or to taste
  • 0.25 cup apricot preserves
  • 0.25 cup seedless raspberry jam
  • 6 (1 ounce) squares semisweet chocolate
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) while preparing three 13x9x2-inch pans by greasing them and lining them with waxed paper, then grease the waxed paper for easy release.
  • Combine almond filling, egg yolks, margarine, and sugar in a bowl and beat with an electric mixer until light and fluffy.
  • Mix together the flour and baking powder, then fold them into the almond mixture.
  • Using an electric mixer on medium speed, beat the egg whites in a bowl until soft peaks form. Gently fold them into the almond batter.
  • Divide the batter into 3 bowls and color one with green food coloring, another with red, and leave the third bowl uncolored. Pour each bowl into the prepared pans.
  • Bake in the preheated oven for 10 to 12 minutes until edges are golden brown. Invert onto wire racks, remove waxed paper, and transfer to a baking sheet right-side-up.
  • - Coat the green cake with apricot jam, then layer with the plain cake. - Spread raspberry jam over the plain cake, then top with the red cake. - Cover with plastic wrap and press down with a heavy cutting board or flat pan. - Chill in the refrigerator for 8 hours or overnight.
  • Melt chocolate in a microwave-safe bowl for 1 to 2 minutes. Spread the melted chocolate on the cake and let it set for about 15 minutes.
  • Trim all edges of the cake to create a neat and uniform shape. Then, slice the cake into 1-inch strips and further cut the strips into bite-size pieces.

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