Venetian/Neapolitan Cookies (Aunt Virginia's)

These are the layered cookies, colored like the Italian flag. My Aunt Virginia makes these cookies better than anyone else and she calls them Neapolitan cookies. I did a little research and found that they're called by either. However, there is another cookie called Neapolitan that's flat like you'd expect a cookie to be and they're pink, brown, and white like Neapolitan ice cream.

These cookies are essentially three cakes: baked, layered, and compressed. Note that the compression time is overnight.

Nevertheless, you can find these in bakeries (America, northeast) but they're never as good from a bakery as they are homemade. Like I said, no one makes these better than my aunt. Here's her recipe.

  1. Preheat oven to 350° F.
  2. Grease three 13x9x2" pans, line them with wax paper, and grease the wax paper liberally with

cooking spray oil, (like Pam)

  1. Separate

4

eggs

  1. In a large bowl, beat at medium speed until light and fluffy:

1
c
salted butter, softened
1
c
sugar
4

egg yolks
1
can
almond cake and pastry filling, not almond paste (The can is 12.5 oz.)

  1. Add gradually until well blended:

2
c
flour, sifted

  1. In a separate bowl, beat until soft peaks form

4

egg whites

  1. Fold egg whites into batter.
  2. Separate batter into thirds using, for example, a kitchen scale or measuring cups.

To one third, mix in:

20
drops
red food coloring (or so)

To another third, mix in:

12
drops
green food coloring (or so)

  1. Spread each mixture into one of the baking pans. The mixtures will be thick.
  2. Bake each for 12-15 minutes, until the edges are golden brown.
  3. After cooling, flip the first layer (green) onto a smooth board and peel off the wax paper.
  4. Spread over the green layer:

1/4
c
apricot preserves

  1. Flip the yellow layer on top of the green layer and peel off the wax paper.
  2. Spread over the yellow layer:

1/4
c
seedless red raspberry jam

  1. Flip the red layer on top of the yellow layer and peel off the wax paper.
  2. Cover with plastic wrap. Set a cutting board or other flat heavy object on top. Refrigerate overnight.
  3. The next day, melt:

6
oz
semi-sweet chocolate bits (or a little more)

  1. Spread the melted chocolate over the top layer and let it set.
  2. Cut into 1x1/2" pieces.
  3. Store them in a tin in the refrigerator.
  4. Serve the next day since these cookies improve with standing.

Notes

A simple method for melting the chocolate is to divide it into thirds in small Pyrex dishes. Add a teaspoon of vegetable oil to each dish. Place them in a 200-250 degree oven for 30-45 minutes. Stir and spread.

Another simple method is to use the melt feature on your microwave oven.

 

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