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Neapolitan Cookies

My sister shared the recipe for these tricolor treats several years ago. The crisp cookies are fun to eat one section at a time or with all three in one bite. —Jan Mallo, White Pigeon, Michigan
Neapolitan Cookies
Neapolitan Cookies Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch
  • Makes
    about 11 dozen

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 6 drops red food coloring
  • 1/2 cup chopped walnuts
  • 1 ounce unsweetened chocolate, melted

Directions

  • Line a 9x5-in. loaf pan with waxed paper, letting ends extend up sides. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
  • Divide dough into three portions. Mix almond extract and food coloring into one portion; spread evenly into prepared pan. Mix walnuts into another portion; spread evenly over first layer. Mix melted chocolate into remaining portion; spread over top. Refrigerate, covered, overnight.
  • Preheat oven to 350°. Lifting with waxed paper, remove dough from pan. Cut lengthwise in half; cut each half crosswise into 1/8-in. slices.
  • Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are firm. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 35 calories, 2g fat (1g saturated fat), 5mg cholesterol, 25mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.
Originally published as Neapolitan Cookies in Quick Cooking November/December 2000

Reviews

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Average Rating:
  • Jacquelline
    Dec 10, 2017

    Delicious cookie. Similar to others, I added strawberry extract instead of almond extract. I doubled the recipe to and got about 50 cookies. I'll cut in thirds next time to get more. As another person commented, remove from oven before cookies start to brown.

  • asnunez
    Dec 4, 2017

    Super flavor. Adding a bit of ultra concentrated raspberry flavoring to the red portion is the only change we made. To get the number of Cookies this recipe makes, we used an adjustable cheese slicer. It worked beautifully.

  • Nonniebakes
    Feb 8, 2017

    Everyone in my family liked these. They look pretty and taste good. I think they were a little more time consuming than noted. I would definitely make them again.

  • dibigmama
    Jan 2, 2016

    Very good taste. Did not get 11 dozen with slicing. Will make again!

  • byoung229
    Dec 11, 2015

    Only made about 3 dozen cookies. I cut mine in half, maybe I should have cut in thirds. I refrigerated my dough overnight, but the cookies spread. Taste good but I don't like how they look. I think I'll drizzle them with white chocolate.

  • tbock
    Dec 11, 2015

    These are my favorite cookies!! So delicious and pretty on a cookie tray. Sometimes I use cherry extract instead of the almond.

  • MNoga
    Dec 12, 2013

    Great cookies. You have to cut them very thin to get the stated amount. I added peppermint flavoring to the red and Fruity Pebbles to the white to make Christmas cookies.

  • shawnba
    Dec 9, 2013

    These cookies are great when you need a lot of cookies and don't have much time. They are easy, and tasty. I sometimes add a little raspberry or strawberry extract along with the red food coloring for a different taste

  • puffybloomers
    Nov 20, 2013

    really good and not hard to make. will give them an A

  • Aquarelle
    Dec 20, 2010

    It just occurred to me, after looking at the picture on this page, that the chilled dough might have been cut lengthwise in thirds, or even fourths, hence the yield of 12 dozen. I cut it in half and my cookies ended up much larger than those pictured.

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