Best Neapolitan Cake Batter Cookies Recipes

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REAL NEAPOLITAN COOKIES



Real Neapolitan Cookies image

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

8 ounces canned almond filling
5 eggs, separated
1 cup margarine
1 cup white sugar
2 ¼ cups sifted all-purpose flour
½ teaspoon baking powder
3 drops green food coloring, or to taste
3 drops red food coloring, or to taste
¼ cup apricot preserves
¼ cup seedless raspberry jam
6 (1 ounce) squares semisweet chocolate

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 COOKIES



Neapolitan Cookies image

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

3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon powdered clove
1/2 teaspoon cinnamon
1 cup chocolate chips
1/2 lb unsalted butter
2 teaspoons instant coffee
1 1/2 cups brown sugar, firmly packed (dark or light)
2 eggs
1 cup pignolis
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 lb butter
1 -2 teaspoon vanilla
3/4 cup granulated sugar
2 tablespoons water
1 egg
3/4 cup golden raisin
1 lemon (the rind only, finely grated)
24 candied red cherries, cut into quarters
1/2 cup pistachios, shelled

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



Neapolitan Cookies image

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

1 cup butter, softened
1-1/2 cups sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
6 drops red food coloring
1/2 cup chopped walnuts
1 ounce unsweetened chocolate, melted

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 CAKE BATTER COOKIES



Neapolitan Cake Batter Cookies image

These sandwich cookies offer variety in every bite. They're easy to pull together with a quick-fix shortcut using Betty Crocker™ Super Moist™ strawberry cake mix, devil's food cake mix and sugar cookie mix.

Provided by Inspired Taste

Categories     Dessert

Time 1h30m

Yield 20

Number Of Ingredients 9

1 cup Betty Crocker™ Super Moist™ strawberry cake mix
1 cup Betty Crocker™ Super Moist™ devil's food cake mix
2 pouches (1 lb 1.5 oz each) Betty Crocker™ sugar cookie mix
1 cup butter, softened
2 eggs
1 package (8 oz) cream cheese, softened
3/4 cup butter, softened
1 teaspoon vanilla
2 3/4 cups powdered sugar

Steps:

  • Heat oven to 375°F. In 2 separate small bowls, place 1/2 cup each of the dry strawberry cake mix and dry devil's food cake mix; set aside.
  • In medium bowl, stir 1 pouch cookie mix, remaining 1/2 cup strawberry cake mix, 1/2 cup of the butter and 1 egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Roll in reserved strawberry cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
  • In another medium bowl, stir second pouch of cookie mix, remaining 1/2 cup devil's food cake mix, remaining 1/2 cup butter and remaining egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Roll in reserved devil's food cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
  • Bake 8 to 10 minutes or just until set. (Watch closely to prevent cookies from getting too crispy and overbaked.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In large bowl, beat cream cheese, 3/4 cup butter and the vanilla with electric mixer on medium speed until blended. Gradually add powdered sugar, beating until frosting is light and fluffy.
  • For each sandwich cookie, spread 1 1/2 rounded teaspoons frosting on bottom of 1 strawberry cookie. Top with 1 devil's food cookie, bottom side down; gently press together.

Nutrition Facts : ServingSize 1 Serving

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