Neapolitan Cookies. A taste of Italy!

Here is my first cookie of the weekend. Delicious Neapolitan cookies that bring together the tastes of citrus, nuts, tart cranberries, chocolate and coffee. Okay, enough talk, lets get down to the recipe!

Neapolitan Cookies

A combination of two cookie doughs make one fabulous cookie!

Orange Sable Dough –

  • 1 – ¼ C. whole blanched almonds
  • 1 C. powdered sugar
  • ¾ C. butter
  • 3 TBSP. orange zest
  • 1 egg
  • 1 TBSP. lemon juice
  • 1 – ½ C. flour
  • 1 C. dried cranberries, rough chop

Combine almonds and sugar in food processor – process until course meal – set aside. Beat butter and orange zest until fluffy, 2-3 minutes. Add almond mixture until just combined. Add egg and lemon juice until combined. Add flour, beat until combined. Stir in dried cranberries.

Orange Sable dough - dried cranberries jumpin' into the pool!

Chocolate – Espresso Dough –

  • 1 – ½ C. flour
  • ½ C. cocoa powder
  • ½ TBSP. ground espresso beans
  • 1 C. butter
  • 1 C. powdered sugar
  • 1 tsp. vanilla
  • 1 C. chopped walnuts

Sift flour, cocoa and espresso – set aside. Beat butter, sugar and vanilla until creamy, 3-4 minutes. Gradually mix in flour mixture. Stir in walnuts.

Chocolate-Espresso dough with the walnuts. I used Special Dark Cocoa powder. YUM!

Line an 8” square pan with plastic wrap. Press orange sable dough in bottom of pan. If too soft, refrigerate 30 minutes. Note: I usually make the orange sable dough and put it in the pan, refrigerate while I’m making the chocolate – espresso dough. Spread the chocolate – espresso dough on top of the orange sable dough. Cover with plastic wrap and chill 2 hours and up to 5 days in refrigerator.

Here is the dough after it's been in the refridgerator for about 2-1/2 hours. Firm enough to slice at this point.

Sliced and ready for the oven!

Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Turn out dough and cut into 2”x 8” bricks and cut crosswise into ½” slices. Place 1 – ½” apart. Bake 12-15 minutes and transfer to wire rack.

Out of the oven! Trust me, your kitchen will smell divine!

Enjoy!

Recipe credit to Martha Stewart.

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About Eileen Dominick Long

Diva, dog lover, and main squeeze to the Dude.
This entry was posted in Desserts and Sweets, Uncategorized. Bookmark the permalink.

2 Responses to Neapolitan Cookies. A taste of Italy!

  1. susan anlage says:

    Just beautiful Eileen, they look scrumptious.

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