About This Recipe
This recipe is for Neapolitan cookies, a bar cookie that layers three distinct flavors—chocolate, vanilla, and strawberry—into a single dessert. The result is a visually striking and classic treat that mimics the appearance of Neapolitan ice cream. The method involves creating a shortbread-like dough, dividing it, and flavoring each portion before pressing them into a pan to bake.
Why You’ll Love This Recipe
This recipe yields a buttery, tender shortbread cookie with three complementary flavors in every slice. The process is straightforward, requiring no special equipment or advanced baking skills. The finished cookies have a classic, nostalgic appeal and are ideal for serving at gatherings, as gifts, or as a colorful addition to a dessert platter.
Ingredients
For the Base Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
For the Flavor Layers:
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon milk
- 2 tablespoons strawberry jam or preserves
- 2-3 drops red or pink food coloring (optional)
Step by Step Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan or line it with parchment paper, leaving an overhang on two sides for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolk, vanilla extract, and salt until fully incorporated.
- Gradually add the flour to the wet ingredients, mixing on low speed until just combined. The dough will be thick.
- Divide the dough into three equal portions. Place each portion into a separate bowl.
- To the first portion, add the cocoa powder and milk. Mix until a uniform chocolate dough forms.
- To the second portion, add the strawberry jam and food coloring (if using). Mix until a uniform pink dough forms.
- Leave the third portion plain for the vanilla layer.
- Press the chocolate dough evenly into the bottom of the prepared baking pan.
- Carefully press the vanilla dough layer on top of the chocolate layer, spreading it evenly to the edges.
- Finally, press the strawberry dough layer on top of the vanilla layer, creating a smooth, even top.
- Bake for 25-30 minutes, or until the edges are just beginning to turn a very light golden brown. The center may still feel slightly soft.
- Remove the pan from the oven and place it on a wire rack. Allow the cookie slab to cool completely in the pan.
- Once completely cool, use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to slice into bars or squares.
FAQ
Can I use freeze-dried strawberry powder instead of jam?
Yes, using 1-2 tablespoons of freeze-dried strawberry powder mixed with a teaspoon of milk or water is an effective alternative to jam and provides a more intense strawberry flavor without added moisture.
Why is my dough crumbly?
Shortbread dough can become crumbly if over-mixed or if the flour is measured too heavily. If the dough is too dry to press into the pan, try kneading it with your hands for a few seconds to bring it together. A crumbly dough can also result from not enough butter or under-creaming the butter and sugar.
Can I make these cookies ahead of time?
Yes, the unbaked dough can be prepared, layered in the pan, covered tightly, and refrigerated for up to 24 hours before baking. You may need to add a minute or two to the baking time if the dough is cold. The baked cookies also store well.
You Must Know
It is crucial to press each layer of dough firmly and evenly into the pan to prevent gaps or air pockets between the layers. This ensures the bars hold together when sliced. Allow the cookie block to cool completely before cutting; cutting while warm will cause the layers to crumble and separate.
Storage Tips
Store completely cooled Neapolitan cookies in an airtight container at room temperature for up to 5 days. For longer storage, the bars can be frozen for up to 2 months. Wrap the entire block or individual bars tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature.