As I was browsing through Martha Stewart's recipes, I was intrigued by the Neapolitan Cookies. It looked inviting due to the contrasting colours of chocolate-espresso and orange sable dough. The subtle orange flavour combinedwith the strong taste ofchocolate and the tanginess of cranberries, makes this cookie very interesting. Those who tried it loved it. If you aren't a cranberry fan, you can always omit and stick to the basic dough. Try it out and you too would love it. :-)
Neapolitan Cookies (Makes about 8 dozen)
For The Chocolate-Espresso Dough
For The Orange-Sable Dough
- Orange-Sable Dough
- Place almonds and sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.
- Place butter and zest in a bowl and beat on medium speed for 2 to 3 minutes,until white and fluffy. On low speed, add almond mixture; 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 and beat for 3 to 4 minutes, until creamy. Working in additions, gradually beat in flour mixture, scraping down from the sides of the bowl twice. Wrap in plastic; store refrigerated, until ready to use.
- Line an 8-inch-square baking pan with plastic wrap. In a large bowl, stir cranberries into orange-sable dough. In another large bowl, stir walnuts into chocolate-espresso dough.
- Press orange mixture into bottom of pan. Using an offset spatula, smooth top evenly. Spread chocolate mixture over orange mixture and smooth evenly. Cover pan with plastic; chill at least 2 hours.
- Heat oven to 180C. Line two baking sheets with parchment paper. Unmold dough; remove plastic. Cut into 2-by-8-inch bricks; cut 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 forup to 2 weeks.
I used instant coffe powder instead of espresso beans.