Ingrédients pour Neapolitan Cookies
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Comment préparer Neapolitan Cookies
- Line the bottom of a 9x5 inch loaf pan with waxed paper, leaving an overhang on the sides to help lift the dough later.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon baking powder until well combined.
- Gradually add 3 ½ cups all-purpose flour and ½ teaspoon salt, mixing until just combined. Do not overmix.
- Divide the dough into three equal portions (approximately 1 1/6 cups each).
- **Part 1 (Pink):** Add ½ teaspoon almond extract and 5-7 drops red food coloring to one portion of dough. Mix until evenly colored.
- **Part 2 (White):** Leave one portion of dough plain.
- **Part 3 (Chocolate):** Add ¼ cup unsweetened cocoa powder to the remaining portion of dough. Mix until well combined.
- In the prepared loaf pan, spread each portion of dough on top of the other, creating layers of pink, white, and chocolate. Gently press down to even the layers.
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- After chilling, carefully lift the dough from the pan using the waxed paper overhang. Place on a cutting board.
- Cut the loaf lengthwise in half, then crosswise, creating four equal pieces. Cut each piece into approximately 15 cookies (adjust size as desired).
- Preheat oven to 350°F (175°C).
- Bake cookies on ungreased baking sheets for 8-10 minutes, or until edges are lightly golden. Watch closely to avoid burning.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
10g
Carbs
3g
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