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Neapolitan cookies Recipe

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This recipe for Neapolitan cookies, by , is from Bless the food before us the family beside us and the love between us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Francine Venezio


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

Preheat oven to 350. Grease bottoms of 3 13 X 9 pans Line with wax paper grease top of wax paper
Using a fork, break up almond paste into small pieces in large bowl add butter, sugar, and eggs yolks.
With electric mixer at medium beat mixture until light and fluffy.
With wooden spoon , beat in flour until well combined.
in medium bowl beat eggs whites until soft peaks form when beater is slowly raised. add eggs whites to almond and butter mixture stirring until thoroughly blended.
Remove 1c. batter to medium bowl stir in red food color mix well take 1c. batter and add green food coloring and the third yellow food coloring mix well 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 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 yellow layer and top with 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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