Neapolitan cookies
Description
The pastry is simple and quick to prepare. What can I say, Italians know how to make food that's not only delicious but also very beautiful. Neapolitan cookies are a perfect example. Colorful, light layers soaked in sweet jam and covered with dark chocolate—absolutely delicious. Today I'm sharing the recipe. The pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
Separate the egg whites from the yolks. Using a mixer, beat the egg whites until stiff peaks form, gradually adding 1/4 cup of sugar. Transfer the egg whites to a separate bowl.
- 2
Step 2
Add the remaining sugar and almond paste to the mixer bowl. Beat until smooth.
- 3
Step 3
Then add the butter and beat again until fluffy.
- 4
Step 4
Then add the yolks and beat for a few more minutes.
- 5
Step 5
Sift the flour, mix with salt, and add to the dough. Mix until smooth.
- 6
Step 6
Add the egg whites to the dough and gently fold them in using a spatula.
- 7
Step 7
Divide the dough into three parts. Add food coloring to each part. I used liquid coloring, about 25 drops for each.
- 8
Step 8
Place each portion of the dough evenly onto a baking sheet and bake in a preheated oven at 180 degrees for 8–10 minutes.
- 9
Step 9
Cool the cake layers, then stack them, spreading apricot and raspberry jam between each layer. Refrigerate for 8 hours to allow the flavors to meld.
- 10
Step 10
When the cookies have absorbed the liquid, melt the dark chocolate and cover the cookies with an even layer.
- 11
Step 11
Wait until the chocolate hardens, then cut the cakes into equal squares. The cookies are ready!