Neapolitan Cookies

Name: Neapolitan Cookies
Total time: 2 h 50 min
Yield: 14 - 16 serving(s)
Ingredients: 1 1/4 c. all-purpose flour; 1/4 tsp. baking powder; 1/4 tsp. kosher salt; 1/2 c. (1 stick) unsalted butter, at room temperature; 1/2 c. confectioners’ sugar; 1 large egg yolk, at room temperature; 1/4 tsp. pure vanilla extract; 1/4 c. freeze-dried strawberries (1/8 ounce); 1/2 tsp. granulated sugar; Red food coloring (optional); 1 oz. dark chocolate, melted and cooled to room temperature

Now you don't have to choose between chocolate, vanilla and strawberry.

By Joy ChoPublished: Oct 27, 2022

1 Rating

Mike Garten

Yields:

14 - 16 serving(s)

Total Time:

2 hrs 50 mins

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Making these ’gram-worthy three-toned cookies is easier than it looks. Mix together one master dough, tint one-third with chocolate and another third with freeze-dried strawberries, then stack and chill for beautiful slice-and-bake Neapolitans.

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Ingredients

1 1/4 cups
all-purpose flour
1/4 tsp.
baking powder
1/4 tsp.
kosher salt
1/2 cup
(1 stick) unsalted butter, at room temperature
1/2 cup
confectioners’ sugar
1
large egg yolk, at room temperature
1/4 tsp.
pure vanilla extract
1/4 cup
freeze-dried strawberries (1/8 ounce)
1/2 tsp.
granulated sugar
Red food coloring (optional)
1 oz.
dark chocolate, melted and cooled to room temperature

Directions

1. Step 1In medium bowl, whisk together flour, baking powder, and salt. In stand mixer, beat butter and confectioners’ sugar on medium until creamy and smooth, 1 to 2 minutes. Scrape down bowl, then beat in yolk and vanilla.
2. Step 2Reduce mixer to low and gradually add flour mixture, mixing until just incorporated. Transfer two-thirds of dough to second bowl and set aside.
3. Step 3In mini food processor, pulse strawberries with granulated sugar until finely ground (sift out any large pieces for 1 heaping Tbsp strawberry powder). Add to dough in stand mixer along with 2 drops red food coloring (if using) and mix on low until evenly colored. Transfer to work surface.
4. Step 4Transfer half of remaining dough to stand mixer and mix in melted chocolate until evenly colored.
5. Step 5On 3 separate sheets of plastic wrap, shape each piece of dough into 2- by 7-inch rectangle about 1/2 inch thick (if dough gets too soft, refrigerate a few minutes before proceeding), pressing a bench scraper along each side to straighten. Stack vanilla dough on strawberry, followed by chocolate, and press into 1 long block with straight sides all around. Wrap tightly in plastic and refrigerate, striped side down, until very firm, 1 to 2 hours.
6. Step 6Heat oven to 350°F. Line baking sheet with parchment paper. Using sharp knife, slice block crosswise into 1/2-inch-thick cookies and place on prepared sheet, spacing 1 inch apart. Bake, rotating pan halfway through, until cookies are set around edges and look dry and matte on surface, 12 to 14 minutes. Let cool on sheet 5 minutes, then transfer to wire rack
  to cool completely.