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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#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
Leku David
[email protected]This is the worst cookie recipe I've ever tried.
Imdad Ullah
[email protected]I would not recommend this recipe to anyone.
Kevin Barefield
[email protected]These cookies are a waste of time and ingredients. They're not worth making.
Aarya parajuli
[email protected]I followed the recipe exactly, but my cookies turned out flat and crumbly. I'm not sure what went wrong.
Anas Bahaa
[email protected]These cookies are not as good as I was hoping. They're a bit bland and lack flavor.
Pk King
[email protected]I found these cookies to be a bit dry. I think I would add a little more butter next time.
Elizabeth Robertson
[email protected]These cookies are a bit too sweet for my taste, but they're still good.
Charly Cain
[email protected]I love the combination of flavors in these cookies. The anise and citrus are a perfect match.
ASHADULLAH CHOWDHURY
[email protected]I wasn't sure what to expect from these cookies, but I was pleasantly surprised. They're soft and chewy with a great flavor.
Mike Dean
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort. They're so delicious and unique.
Adeola Haryormide
[email protected]I've never had Neapolitan cookies before, but these were amazing! I'll definitely be making them again.
Konkekuyenzekamthembu Mthembu
[email protected]These cookies are the perfect holiday treat. They're festive and delicious.
Jamie Gibson
[email protected]I made these cookies for a cookie exchange and they were a huge success! Everyone loved them.
Rishi Xettri
[email protected]These cookies are so easy to make, even my kids can help. They love decorating them with sprinkles and chopped nuts.
Oladimeji Olayinka
[email protected]I'm not usually a fan of anise, but I loved these cookies! The flavor was subtle and not overpowering.
WLZ Niz
[email protected]I've made these cookies several times now and they always turn out perfect. They're the perfect balance of chewy and crispy.
Nortey Ocran
[email protected]These cookies were a hit at my Italian-themed party! They were easy to make and had a delicious, nutty flavor.