Neapolitan Cookies

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

1. 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.
2. Pour the rest of the sugar and almond paste into the mixer bowl. Whisk everything until smooth.
3. Then add the butter and beat again until fluffy.

   

4. Next, pour in the yolks and beat for a few more minutes.
5. Sift flour, mix with salt and add to the dough. Mix until smooth.
6. Add whites to the dough and gently, using a spatula, add the whipped whites.
7. Divide the dough into three portions. Add dye to each part. I have liquid, about 25 drops came out.
8. 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.
9. Cool the cakes and put them on top of each other, greasing with apricot and raspberry jam.

   

10. Refrigerate for 8 hours.
11. When the cakes are soaked, melt the dark chocolate and coat the cookies evenly.
12. Wait until the chocolate hardens and cut the cakes into equal squares. The cookie is ready!

Bon appetit!