Neapolitan Cookies

rows of neapolitan cookies

Photo by Con Poulos

Prep 30 m
Refrigerate 60 m
Bake 12 m
Rest 4 hours to overnight



  1. 1 of 8 Sift together first 3 ingredients.
  2. 2 of 8 Beat butter and sugar until light and fluffy. Gradually beat in flour mixture until soft dough forms. Divide dough into thirds.
  3. 3 of 8 With plastic gloves on, knead cocoa powder and vanilla into one piece of dough. Knead almond extract into another. Knead cherry extract and red food coloring into third piece. Flatten into disks; wrap each separately in plastic wrap. Refrigerate 1 hr or until firm.
  4. 4 of 8 Roll each disk between 2 pieces of wax paper to 1/2 inch thick.
  5. 5 of 8 Remove top piece of wax paper from chocolate dough. Brush with some egg white. Remove all paper from almond dough; place on chocolate dough and brush top with egg white. Remove wax paper from top of cherry dough; invert onto almond dough. Wrap in plastic wrap. Refrigerate several hours or overnight.
  6. 6 of 8 Heat oven to 375 degrees .
  7. 7 of 8 Peel remaining wax paper from dough. Trim edges into even rectangle. Cut dough in half lengthwise and then crosswise into 1/4-inch-thick slices. Place slices on baking sheets, spacing slices 1 inch apart.
  8. 8 of 8 Bake until set, 10 to 12 min. Cool on wire racks. Makes about 2 dozen.
Nutrition Information for Neapolitan Cookies
Servings Per Recipe:
Per Serving: 145 kcal cal., 8 g Fat, total, 50 mg sodium, 5 g sugar, 1 g pro., 0 g fiber, 5 g sat. fat, 16 g carb.