Neapolitan Cookies

Some people call these Neapolitan Cookies or Tricolor Cookies or 3 color Italian cookies. Whatever you call them, they are so delicious and are a gorgeous addition to any cookie platter! These are perfect for Christmas or any other holidays and special occasions. The almond paste and chocolate add such fantastic flavors along with the fruitiness of the raspberry and apricot preserves.

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Some people call these Neapolitan Cookies or Tricolor Cookies or 3 color italian cookies. Whatever you call then they are so delicious and are a gorgeous addition to any cookie platter!

Some recipes are way more fun to eat than they are to make. This is one such recipe. You may recognize it from those lovely Italian cookie trays that seem to make their way onto every wedding dessert table. Or maybe that’s just around here (we have a large Italian population in these parts).

Some people call these Neapolitan Cookies or Tricolor Cookies or 3 color italian cookies. Whatever you call then they are so delicious and are a gorgeous addition to any cookie platter!
These were always a fixture on my family’s Christmas dessert table. They are another of my Grandma Rose’s confections and a favorite of most everyone that tries them. I totally get why! They’re beautiful to look at, with all of the pretty colors and layers. They’re have a rich almond flavor and you really can’t go wrong with anything topped with chocolate.

Some people call these Neapolitan Cookies or Tricolor Cookies or 3 color italian cookies. Whatever you call then they are so delicious and are a gorgeous addition to any cookie platter! But I’d be lying if I said that I love to make them. I’ve found them to be quite the hassle to make. Keep in mind that I am a much better cook than baker (I like to fly by the seat of my pants). Making these is a two day process that involves dealing with with temperamental things like whipping up egg whites and tempering chocolate, both of which are hit-or-miss for me and both of which required a couple of tries this weekend. 

Some people call these Neapolitan Cookies or Tricolor Cookies or 3 color italian cookies. Whatever you call then they are so delicious and are a gorgeous addition to any cookie platter!

I know I’m really knocking it out of the park in terms of selling this recipe. But it really just comes down to the fact that I’m lazy. They truly are a beautiful addition to any holiday or celebratory table. The recipe makes quite a few cookies (I encourage you to cut them into smaller pieces, as they are pretty rich). They also freeze well, which never hurts. Most importantly, they’re delicious. So give them a shot 🙂

Some of my other favorite Christmas Cookie recipes are:

Pecan Tarts

Slice and Bake Cookies

Chocolate Crinkles

Sour Cream Cookies

Helpful Tools:

15.5 Inch x 10.5 Inch Jelly Roll Pan– Note- I’ve never tried this recipe in any other size pan. This is the size pan that works best with the recipe.

Hand Mixer

Pyrex Bowl

Wax Paper

Yields 2 dozen

Neapolitan Cookies

Some people call these Neapolitan Cookies or Tricolor Cookies or 3 color Italian cookies. Whatever you call them, they are so delicious and are a gorgeous addition to any cookie platter! These are perfect for Christmas or any other holidays and special occasions. The almond paste and chocolate add such fantastic flavors along with the fruitiness of the raspberry and apricot preserves.

24 hrPrep Time

12 minCook Time

24 hr, 12 Total Time

Save RecipeSave Recipe

Ingredients

    For the cookies:
  • 20 oz. of almond paste (I grated this to make life easier, but you can cut it up if you're feeling lazy)
  • 2 1/2 sticks of margarine (I used butter)
  • 1 1/4 cups of sugar
  • 5 eggs, separated
  • 2 1/2 cups of flour
  • Red and green food coloring
  • 10 oz. jar of seedless raspberry jam
  • 10 oz. jar of apricot jam
  • For the icing:
  • 12 oz. package of chocolate chip
  • 3 Tbsp. of margarine (I used 1 Tbsp. of butter)

Instructions

  1. Preheat your over to 350 degrees.
  2. Grease three 15.5" x 10.5" pans and then line them with wax paper. Grease the top of the wax paper as well.
  3. Mix the almond paste, flour, sugar, egg yokes and butter until combined.
  4. In a separate bowl whip egg whites until they've doubled in size and are fluffy (make sure you use a separate bowl and separate attachments as I failed to do this the first time and ended up with eggs that refused to grow). Fold these to the mixture.
  5. Split the mixture into three separate bowls and add red food coloring to one bowl and green food coloring to another bowl leaving the last one plain.
  6. Spread the batter evenly into the pans (be aware it will be quite thin) and bake for 10-12 minutes- keep an eye on them, they may need to go a bit longer if you put them in together.
  7. Once they've cooled, line a large pan with wax paper. Put the green cake onto the pan first and evenly spread the raspberry jam on top.
  8. Next layer is the yellow cake with the apricot jam spread evenly over the top.
  9. Finally top it with the red layer.
  10. After this, put some wax paper or saran wrap over the top and place a pan on top of it and weigh your cake down with a phone book (or a pile of books, which is what I had on hand) and chill overnight.
  11. In a double boiler (or heat safe bowl over simmering water), melt your chocolate chips and butter. Make sure you do this on medium low heat, slowly. If you go too fast, the chocolate will seize and turn into a texture not too different from clay. I speak from experience.
  12. Spread this evenly over your cake and score it with a knife into one inch squares before it hardens. I also scored around the edges so that everything would have nice clean cuts on each side and so that I would have plenty of scraps to snack on. 🙂
  13. Chill this until the chocolate has hardened. Cut where they are scored and enjoy!
Cuisine: Italian | Recipe Type: Dessert
7.6.2
20
http://www.thelifejolie.com/neapolitan-cookies/

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2 Comments

  • Reply
    Diane Balch
    December 19, 2014 at 8:02 am I'm Italian-American and grew up eating these...such wonderful memories. I would love it if you would share them with us on Weekend Bites today.
    • Reply
      Jessy
      December 19, 2014 at 9:08 am Will do- thank you! I grew up with them too- their taste brings me back to my childhood :)

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