Neapolitan Cookies

Neapolitan Cookies

Orange Sable Dough
1 1/4 cups whole blanched almonds
1 cup confectioner’s sugar
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons finely grated orange zest (2 - 3 oranges)
1 large egg
1 tablespoon freshly squeezed lemon juice
1 1/2 cups all-purpose flour

Chocolate-Espresso Dough
1 1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 tablespoon finely ground espresso beans
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
1 teaspoon vanilla extract

  1. 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.

  2. Press orange dough into bottom of prepared pan. Using an offset spatual,
    smooth top evenly. If mexture feels soft, refrigerate 30 mintues or until
    firm. Spread chocolate dough over orange dough, and smooth evenly with
    offset spatula. Cover pan with platic wrap. Chill at least 2 hours and up to
    5 days in refrigerator.

  3. Preheat oven to 350 degrees. Line town baking sheets with parchment
    paper. Remove pan from refrigerator, and turn out dough onto a cutting
    board; discard plastic. Cut dough into 2-by-8 inch bricks, an cut each brick
    crosswise into 1/4 inch thick slices. place slices on prepared baking
    sheets, about 1 1/2 inches apart.

  4. Place in oven, and bake until cookies are firm to the touch, 12 to 15
    minutes. Transfer cookies to a wire rac to cool completely. Repeat with
    remaining dough (or freeze up to 1 month). Store cookies in an airtight
    container at room temperature up to 5 days.

Orange Sable Dough 1. Combine the almonds and confectioners’ sugar in the
bowl of a food processor fitted with the metal blade, and process until
mixture resembles course meal; set aside.

  1. Place butter an dzest in the bowl of an electric mixer fitted with paddle
    attachment. Beat on medium speed until pale and fluffy, 2 to 3 mintues. With
    mixer on low speed, add almond mixture; beat until combined, 10 to 15
    seconds. Add egg and lemon juice; beat until combined. Add flour; beat until
    combined. Wrap in plastic and store, refigerated, until ready to use.

Chocolate-Espresso Dough 1. Into a large bowl, sift together flour, cocoa
powder and espresso; set aside.

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat
    butter, sugar and vanilla until creamy, 3 to 4 minutes. Working in batches,
    gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in
    plastic; refrigerate until ready to use.

My Neapolitan grandmother use to make a molasses cookie that I would love to make. Where can I find a recipe for this?

Have you tried typing molasses cookies in the search? We have many and we have a Christmas thread in the Recipe Exchange and we have a Cookie Exchange in the Favorites forums.