Thursday, April 19, 2012

Whole Wheat Neapolitan Cookies -- with Fresh Raspberries

On my birthday, in December, I decided to experiment a bit in the kitchen.  One of my favorite memories from childhood is my grandmother's Neapolitan cookies, which for some reason she only made around Christmas time (along with many other varieties of cookies). 

I didn't have my grandmother's original recipe, so I searched online until I found one (referenced below) to modify.  Of course I wanted to make them whole wheat, but I also wanted to make the layers different flavors instead of just chocolate and "almond" flavor, as well as avoid using food coloring.  By the way, I really don't like almond extract.  Yuck.  Anyway, so I decided to make the pink layer naturally colored and flavored with fresh raspberries.  Thankfully my experiment was successful the first time around, and boy were they good!  (In my opinion, anyway)

You may have to tweak it a little depending on your altitude and humidity.  I hope you enjoy!

Cat on a Limb-8872.jpg

Whole Wheat Neapolitan Cookies
(adapted from
Makes almost 72 if you measure exactly

All three layers (hand beat together and divide three ways):
     1 egg
     1/2 t salt

Raspberry layer:
     1/3 c butter, softened
     1/2 c white sugar or xylitol
     1/2 c fresh raspberries, measured then pureed
     1 1/3 c whole wheat pastry flour
     1/2 t baking powder

Vanilla layer:
     1/3 c butter, softened
     1/2 c white sugar or xylitol
     1/2 t vanilla extract
     1/2 c + 1/3 c whole wheat pastry flour
     1/2 t baking powder

Chocolate layer:
     1/3 c butter, softened
     1/2 c succanat/rapadura
     1/2 t vanilla extract
     1 c whole wheat pastry flour
     1/2 t baking powder
     1 1/2 oz unsweetened chocolate, melted

In three separate small bowls, cream together butter and sugar for each layer.  Stir 1/3 of the egg and salt mixture in each bowl, and vanilla for the chocolate and vanilla layers.  Stir in pureed raspberries for the raspberry layer.  Add flour and baking powder to each bowl and stir until well blended.  Mix in melted chocolate for chocolate layer.

Line a 9x5 loaf pan with waxed paper.  Spread chocolate layer evenly on the bottom of the pan, spread vanilla layer over the chocolate layer and top with the raspberry layer.  Cover with waxed paper and refrigerate until firm, about 4 hours.

Preheat oven to 350 degrees F.  Turn out chilled dough and remove waxed paper.  With a sharp knife cut dough lengthwise in half, then cut width-wise into 1/4 inch thick slices.  Place slices on a cookie sheet lined with parchment paper about one inch apart.  Bake 10-12 minutes until lightly browned.  Let cool in the pan for two minutes then place on wire racks to finish cooling.
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