Real Neapolitan Cookies Recipe

Name: Real Neapolitan Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces canned almond filling; 5 eggs, separated; 1 cup margarine; 1 cup white sugar; 2 1/4 cups sifted all-purpose flour; 1/2 teaspoon baking powder; 3 drops green food coloring, or to taste; 3 drops red food coloring, or to taste; 1/4 cup apricot preserves; 1/4 cup seedless raspberry jam; 6 (1 ounce) squares semisweet chocolate

Servings: persons

8 ounces canned almond filling
5 eggs, separated
1 cup margarine
1 cup white sugar
2 1/4 cups sifted all-purpose flour
1/2 teaspoon baking powder
3 drops green food coloring, or to taste
3 drops red food coloring, or to taste
1/4 cup apricot preserves
1/4 cup seedless raspberry jam
6 (1 ounce) squares semisweet chocolate

1
Preheat oven to 350 degrees F (175 degrees C). Grease three 13x9x2-inch pans; line with waxed paper and grease waxed paper.
2
Mix almond filling, egg yolks, margarine, and sugar together in a bowl using an electric mixer until light and fluffy.
3
Combine flour and baking powder in a bowl. Stir into almond mixture.
4
Beat egg whites together in a bowl using an electric mixer on medium speed until soft peaks form. Fold into almond batter.
5
Divide batter equally among 3 bowls. Add green food coloring to 1 bowl; add red food coloring to another. Leave the third bowl uncolored. Pour the contents of each bowl into the prepared pans.
6
Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Invert onto wire racks, remove waxed paper, and turn right-side-up on a baking sheet.
7
Spread apricot jam onto the surface of the green cake; top with the plain cake. Spread raspberry jam onto the plain cake; top with the red cake. Cover with plastic wrap; set a heavy cutting board or flat pan on top. Refrigerate 8 hours to overnight.
8
Place chocolate in a microwave-safe bowl; heat in the microwave until melted, 1 to 2 minutes. Spread melted chocolate onto the surface of the cake. Allow to set, about 15 minutes.
9
Cut off all 4 sides of the cake to make the edges clean and even. Cut the cake into 1-inch strips; cut strips into bite-size pieces.

1766

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces canned almond filling, 5 eggs, separated, 1 cup margarine, 1 cup white sugar, and more.

Yes, Real Neapolitan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Real Neapolitan Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions