Neapolitan Cookies
The classic Neapolitan flavours of chocolate, vanilla and strawberry, joined together in the form of a rich, buttery cookie.
Servings: 32 cookies
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- pinch of salt
- 1 cup salted butter (room temperature)
- 1 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 1/2 tsp vanilla extract
For the Strawberry Dough
- 1/3 cup ground up freeze-dried strawberries
- 1/2 tsp almond extract
For the Chocolate Dough
- 1 1/2 tbsp cocoa powder
- 1 oz semi-sweet chocolate (melted and cooled slightly)
Instructions
- In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and sugar together.
- Add the eggs and vanilla, and beat until combined. Scrape down the sides of the bowl half way through mixing to ensure everything is well incorporated.
- Add the flour mixture to the butter mixture and mix until just combined. Remove the dough from the mixing bowl
- Divide the dough into 3 equal portions. Add one portion back to the mixer and add the freeze dried strawberries and almond extract to it. Mix until just combined. Remove the dough from the mixing bowl and set aside.
- Add a second portion of dough to the mixing bowl. Add the cocoa powder and melted chocolate. Mix until just combined. Remove the dough from the mixing bowl.
- Line a 9 x 5 inch loaf pan with parchment paper, leaving a few inches extra overhanging the sides. You'll use these sides as handles later on to help lift the dough out of the pan after its chilled.
- Take your strawberry dough, and press it into the bottom of the loaf pan in an even layer. Next, take the vanilla dough and press it into an even layer on top of the strawberry dough. Lastly, take your chocolate dough, and press it into an even layer on top of the vanilla dough.
- Cover the loaf pan tightly with a piece of plastic wrap and chill in the fridge until firm (about 3 hours, or 1 hour in the freezer).
- Pre-heat your oven to 350°F and line two cookie trays with parchment paper.
- Take the dough out of the fridge, and use the edges of the parchment paper to lift the whole block out of the loaf pan.
- Using a sharp knife, cut the dough lengthwise down the middle, so that you have two rectangles that measure 2.5 x 9 inches in length. Cut each rectangle into slices about 1/2 inch thick.
- Place the cookie slices onto the cookie trays about 2-3 inches apart. Bake for 11-13 minutes until the edges are just barely golden brown.
- Transfer the cookies to a wire rack to cool completely before serving.
Notes
Recipe adapted slightly from Sally's Baking Addiction.