Real Neapolitan Cookies

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.

• Preparation Time: 45 mins
• Cooking Time: 11 mins
• Total Time: 56 mins
• Calories: 63 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease three 13x9x2-inch pans; line with waxed paper and grease waxed paper.

Step 2

Mix almond filling, egg yolks, margarine, and sugar together in a bowl using an electric mixer until light and fluffy.

Step 3

Combine flour and baking powder in a bowl. Stir into almond mixture.

Step 4

Beat egg whites together in a bowl using an electric mixer on medium speed until soft peaks form. Fold into almond batter.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.