Neapolitan Cookies

Recipe by
Total Time:
2-4 hours
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 1.5 cups - flour
  • 1/2 cup - Dutch process cocoa powder
  • 1/2 tsp - espresso beans, finely ground (or instant coffee powder)
  • 1 cup - unsalted butter
  • 1 cup - confectioners' sugar (or powdered sugar)
  • 1 tsp - pure vanilla extract
  • For the orange-sable dough
  • 1.25 cups - whole blanched almonds
  • 1 cup - confectioners' sugar
  • 3/4 cup - unsalted butter
  • 3 tbsp - orange zest, finely grated (3-4 oranges)
  • 1 - large egg
  • 1 tbsp - lemon juice, freshly squeezed
  • 1.5 cups - flour

How to Make Neapolitan Cookies

  • Orange-sable dough:
  • Place almonds and sugar in the bowl of a food processor. Process, until the mixture resembles coarse cornmeal. Set aside.
  • Place butter and zest in a bowl. Beat on medium speed, for 2 to 3 minutes, until white and fluffy.
  • On low speed, add almond mixture and beat for 10 to 15 seconds, until combined.
  • Add egg and lemon juice; combine.
  • Add flour and beat, until combined.
  • Wrap in plastic and store refrigerated, until ready to use.
  • Chocolate-espresso dough:
  • Sift flour, cocoa powder and espresso beans in a large bowl. Set aside.
  • In the bowl of an electric mixer, combine butter, sugar and vanilla. Beat for 3 to 4 minutes, until creamy.
  • Working in additions, gradually beat in the flour mixture, scraping down from the sides of the bowl twice.
  • Wrap in plastic and store refrigerated, until ready to use.
  • Line an 8-inch square baking pan with plastic wrap.
  • In a large bowl, stir cranberries into the orange-sable dough.
  • In another large bowl, stir walnuts into the chocolate-espresso dough.
  • Press the orange mixture into the bottom of the pan. Using an offset spatula, smooth the top evenly. Spread the chocolate mixture over orange mixture and smooth evenly.
  • Cover pan with plastic and chill for at least 2 hours.
  • Heat oven to 180 degree C. Line two baking sheets with parchment paper. Unmold the dough and remove the plastic.
  • Cut into 2-by-8 inch bricks. Cut the bricks into 1/4-inch-thick slices. Place slices on sheets, spaced 1-1/2 inches apart.
  • Bake for around 12 to 15 minutes, until firm to the touch. Transfer cookies to a wire rack, to cool.
  • Bake or freeze remaining dough. Store in an airtight container for up to 2 weeks.
  • Recipe Courtesy: Mareena's Recipe Collections