1 bag strawberry wafer cookies ½ cup strawberry, quartered, greens and tops removed Preparation Preheat the oven to 325°F (170°C). Make the cakes: In a large bowl, …
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This Neapolitan inspired butter cookie recipe starts with an almond-flavored dough mixed with chopped walnuts, a cocoa powder chocolate dough, and lastly a pink dough to represent the strawberry layer. These Neapolitan cookies are buttery soft with a delicate crunch featuring all the colors and flavors of the well-loved Neapolitan ice cream.
Neapolitan cookies will last for up to a week sealed in an air-tight container or ziptop bag kept at room temperature. Our favorite way to gift Neapolitan cookies is to wrap them in cellophane baggies tied with a bow or place them inside a cookie tin with other baked goods.
Mix together one master dough, tint one-third with chocolate and another third with freeze-dried strawberries, then stack and chill for beautiful slice-and-bake Neapolitans. Step 1 In medium bowl, whisk together flour, baking powder, and salt. In stand mixer, beat butter and confectioners’ sugar on medium until creamy and smooth, 1 to 2 minutes.
Katrin made a few switches to bring us a low carb and gluten free recipe for these wonderful Italian hazelnut cookies! With 0.4 grams of net carbs per cookie, they are the perfect guilt-free indulgence. What makes this recipe even better is that it only uses 5 ingredients in the batter and comes together in minutes.