|This A.M. my mom is letting me share her family Neapolitan Cookie recipe. My mom's Aunt Kitty used to make these cookies for her when she was a little girl. Aunt Kitty has long since passed away, but the family tradition at Christmastime continues every year.|
I remember when my brother and I were little my mom would make seven to ten types of Christmas cookies, including the Neapolitans. We were kids and we liked cookies so we hung around the kitchen hoping to get something sweet. My mom had different plans for the cookies though! She wanted to platter them and save them for when company came over. We didn't really get free reign on the cookies until Christmas day. So anytime there was a broken cookie or a not so pretty one, my brother and I would get those scraps. The Neapolitan cookies had great scraps because you have to trim the ends of the cake before cutting them into squares which leaves a bounty of sweet delight. Just for that reason the Neapolitan cookie making day became my brother and my favorite day in December. Well, after Christmas of course!
With love from my family to yours, Merry Christmas and Happy Holidays!
1 8oz can almond paste
1 cup butter, softened
1 cup sugar
4 egg yolks
2 cups sifted all pourpouse flour
4 egg whites
20 drops red food coloring
20 drops green food coloring
1/4 cup seedless red rasberry jam
1/4 cup aprocot preserves
1 6 oz pacakage semi-sweet chocolate pieces
Preheat oven to 350. Butter or Pam bottoms of three 13x9x2 pans. Line pans with wax paper, butter or Pam wax paper. Using a fork, break up almond paste into small pieces in a large bowl. Add butter, sugar and egg yolks. Using an electric mixer, beat on medium speed until light and fluffy. With a wooden spoon stir in flour, until well combined. In a medium bowl beat egg whites until soft peaks form when the beater is slowly raised. Add egg white to almond-butter mixture, stirring until thoroughly blended.
Remove 1 1/2 cups of the batter to medium bowl, stir in red food coloring. Turn into a prepared pan, spreading evenly. Add green food color to 1 1/2 cups of batter and turn into another prepared pan. Turn the remaining batter in to the last prepared pan. Bake 10 to 12 minutes or just until the edges are golden-brown. Invert on to wire racks, remove pans, turn layers right side up. Let cool completly.
Spread raspberry jam evenly on the green layer, top with yellow layer. Spread apricot preserves over the yellow layer and top with the pink layer. Cover with saran wrap, set a cutting board or a heavy pan on top of cake to weigh it down. Refrigerate over night.
The next day in the top of a double boiler melt chocolate over hot, but not boiling water. Spread the melted chocolate over the cake. Trim the edges with a sharp knife. Let the frosting dry slightly. Cut the cake crosswise in to about 9 strips. Cut each strip into 5 pieces.
Note: these cookies are best made and frosted at least one day before serving as they improve on standing.