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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Neapolitan Cookies Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
8 oz box Almond paste
1 cup butter (no substitutes), softened
1 cup sugar
4 egg yolks
2 cups sifted cake and pastry flour
4 egg white
20 red food coloring
20 green food coloring
20 yellow food coloring
1 cup raspberry jam ( seedless)
1 cup apricot preserves
8 oz semisweet chocolate morsels
Directions:
Directions:
Preheat oven to 350º. Grease bottoms of 3 13 X 9 pans and line with wax paper, greasing the top of wax paper. Using a fork, break up almond paste into small pieces in a large bowl add butter, sugar, and eggs yolks. With an electric mixer at medium speed, beat the mixture until light and fluffy. With a wooden spoon, beat in flour until well combined. In a medium bowl, beat egg whites until soft peaks form when beater is raised slowly. Add egg whites to almond and butter mixture stirring until thoroughly blended. Split the mixture into 3 cups of batter. Set first cup aside (or add yellow food coloring, I prefer to leave it) Add red food coloring to 2nd batter and mix well, and 3rd batter mix green food coloring. Place each color batter in one of the prepared pans.
Bake 10-12 minutes or just until edges are turning brown. Invert onto wire racks and remove pans - turn layers right side up. Let cool completely. Spread raspberry jam evenly over green layer top with yellow layer spread apricot preserves over plain/yellow layer and top with the red layer
Cover with plastic film. set cutting board on top refrigerate overnight.
Next day in top double boiler melt chocolate. spread over top layer cut edges
cut cake into crosswise into 24 inch wide strips cut each strip into 4 pieces.

 

 

 

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