Neapolitan Cookies
by Editorial Staff
Neapolitan biscuits are a special type of pastry in Italian cuisine. These cookies are made for Christmas. The baking turns out to be very bright, truly festive, will become a sweet decoration for any table.
Cook: 9 hour
Servings: 8-10
Ingredients
- Flour – 2 Glasses
- Egg – 4 Pieces
- Sugar – 1 Glass
- Almond paste – 230 Grams
- Butter – 300 Grams
- Salt – 1/2 Teaspoon
- Apricot jam – 170 Grams
- Raspberry Jam – 170 Grams
- Black bitter chocolate – 200 Grams
- Food Color – 3 Pieces (Green, Red, Yellow)
Directions
- Separate the whites from the yolks. Using a mixer, beat the whites until they reach stable peaks, gradually adding in 1/4 cup of sugar. Place the egg whites in a separate bowl.
- Pour the rest of the sugar and almond paste into the mixer bowl. Whisk everything until smooth.
- Then add the butter and beat again until fluffy.
- Next, pour in the yolks and beat for a few more minutes.
- Sift flour, mix with salt and add to the dough. Mix until smooth.
- Add whites to the dough and gently, using a spatula, add the whipped whites.
- Divide the dough into three portions. Add dye to each part. I have liquid, about 25 drops came out.
- Put each part of the dough on a baking sheet in an even layer and send to an oven preheated to 180 degrees for 8-10 minutes.
- Cool the cakes and put them on top of each other, greasing with apricot and raspberry jam.
- Refrigerate for 8 hours.
- When the cakes are soaked, melt the dark chocolate and coat the cookies evenly.
- Wait until the chocolate hardens and cut the cakes into equal squares. The cookie is ready!
Bon appetit!
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