Neapolitans–the cookie

Just a long-ago Christmasy post for this season!

Gladsome Lights

I’ve made these exotic Italian cookies the last two Christmases before this one. Not this year. But they are so pretty, I’m going to post the photos for your enjoyment–and the recipe, too. I got the recipe from a library book ages ago and don’t know where to give credit.

I looked at scads of other Neapolitan recipes on the Internet–I forget why–and they were all dreadfully inferior. This one uses two different doughs, each with many tasty ingredients, whereas the others I saw used just one fairly simple dough that just had different food colorings added. This one also has no food coloring other than what is in the candied fruits.

Neapolitans

These Italian cookies present an interesting way of making icebox cookies. They are dramatic and unusual. You will make two entirely separate recipes for the dough—and it must chill overnight.

DARK DOUGH

3 cups sifted all-purpose flour

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3 thoughts on “Neapolitans–the cookie

    1. No, they are not labor intensive, because you don’t have to form individual cookies. You just pack the dough into a bread pan and after it’s firmed up, slice and bake! Once you’ve collected the ingredients for the two doughs, it’s really very easy. I like the whole refrigerator cookie idea, because you can do your project in two parts: make the dough one day, and then whenever convenient, slice into cookies and bake.

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  1. I wondered just how one got that sandwich effect. Having read the entire post I understand now. I like icebox cookies because they’re so handy to have in the freezer. I just bake them as we need them. Thanks for the recipe ( and the inspiration.)

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