Recipe: Neapolitan Cookies and Spumoni Cookies (repost)

Hi Jennifer, Here are a couple of recipes from our archives.

NEAPOLITAN RAINBOW COOKIES

1 (8 oz.) can almond paste
1 1/2 cups butter, softened
1 cup sugar
4 eggs, separated
1 tsp. almond extract
2 cups sifted flour
1/4 tsp. salt
Food coloring: red, green and yellow
Apricot or raspberry jam
6 oz. semi sweet chocolate chips

Grease 3 (13x9x2-inch) pans. Line with waxed paper. Grease again. Set aside.

Break up almond paste in large bowl. Add butter, sugar, egg yolks, and almond extract. Beat for 5 minutes.

Beat in flour and salt; mix well; set aside.

Beat egg whites in small bowl until stiff. With a wooden spoon fold into almond mixture.

Separate batter into 3 bowls. Add red food coloring to one, green coloring to another, and yellow to the third. Stir each color well. Pour each color batter into prepared pans (one color per pan).

Bake at 350 degrees F for 15 minutes. Set pans on rack to cool.

Remove from pans and onto a large cutting board lined with waxed paper. Place green layer and spread with jam. Top with pink layer. Cover with waxed paper and weigh down with book. Refrigerate about 1 hour.

Melt chips over low flame, with a drop of oil mixed in to make it smooth and shiny. Spread chocolate on top and sides of cake. Refrigerate until chocolate is firm.

Turn cake over and spread more chocolate on top. Refrigerate again. When chocolate is dry you cut cake into small rectangles.

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SPUMONI COOKIES
Makes 78 servings
Source: Betty Crocker

1 cup butter, softened
1/2 cup sugar
1 tsp vanilla
1 egg
2 1/4 cups flour
1/4 cup chopped pistachios or toasted almonds
6 drops green food coloring
1 (1 oz) square unweetened chocolate melted and cooled
2 tbsp finely chopped marschino cherries, drained
1/2 tsp salt

Mix butter, sugar, vanilla and egg. Stir in flour and salt.

Divide dough into 3 equal parts. Mix nuts and food coloring in one part. Mix chocolate into 1 part; mix cherries into remaining part.

Line bottom and ends of loaf pan (9x5x3-inches) with aluminum foil, allowing ends of foil to extend 5-inches over each end of pan. Pless nut dough evenly in bottom of pan. Press chocolate dough on top of nut dough. Press cherry dough on top of chocolate dough. Cover dough with extended ends of foil. Refrigerate at least 2 hours or overnight.

Heat oven to 375 degrees F.

Remove foil and dough from pan; remove foil. Cut dough crosswise into 1/4-inch slices; cut each slice into half. Place about 1-inch apart on ungreased cookie sheet.

Bake cookies until set, about 10 minutes. Immediately remove from cookie sheet.