These Neapolitan Striped Crisps are reminiscent of the Neapolitan ice cream my sisters and I used to call “pink, brown, and white” when we were little kids. There’s a layer of vanilla, strawberry, and chocolate, just like the ice cream.
With these cookies, the layers are held together with a coating of strawberry fruit spread.
To make these cookies, you will need to create one vanilla dough, and then divide it into three parts. You leave one part alone, add chocolate to the second part, and add strawberry fruit spread to the third. I also added a drop of concentrated food coloring to the strawberry part to make it more pink.
You layer the three parts into two mini bread pans, at which point you can either refrigerate or freeze the dough.
My biggest challenge was layering the dough and getting it it to be even layers.
The chocolate layer was more dense because it contained melted chocolate, and the strawberry layer was more batter-like, because it contained a few extra tablespoons of strawberry fruit spread.
I think the next time I make these (and there will be a next time, because these were really tasty), I might experiment with the shaping by creating rectangles that I can drop into the loaf pans.
I’ll also use slightly less jam in between the layers because it leaked out in some places.
Once the cookie dough has been assembled, it is frozen until it is time to slice and bake the cookies.
The dough will have to be thawed overnight in the refrigerator in order to be easily cut into slices.
They are pretty easy to slice, and even if a piece breaks off or separates, you can simply stick it back together.
As rustic as these may look, these are good. The kids went nuts over them!
Neapolitan Striped Crisps Cookie Recipe
Makes about 40 cookies
2 ounces chopped semisweet chocolate
255 g unbleached all purpose flour (about 2 C)
1/2 tsp baking powder
1/4 tsp salt
1 C unsalted butter, softened
1 C sugar
2 egg yolks
1 tsp vanilla
1 T unsweetened Dutch-process cocoa powder, run through a strainer to remove any lumps
3 T strawberry fruit spread plus more to spread between the layers
- Line two small 5 inch by 3 inch loaf pans with plastic wrap with plenty of overhang. If you do not have the loaf pans, aluminum foil mini loaf pans are great, and perfect for the freezer.
- Melt the chocolate in a double boiler (or a metal bowl over a pan of simmering water). Stir until melted and remove from the heat to cool.
- In medium bowl, whisk the flour, baking powder, and salt.
- In the bowl of a stand mixer, add the butter and sugar and beat for about a minute. Add the egg yolks and vanilla and beat for another minute, until fully mixed.
- Reduce the speed to low, add the flour mixture, and mix until just blended.
- Divide the dough into three equal pieces and place two of the pieces into two new clean bowls.
- Add the chocolate to the part that is still in the mixer bowl, and mix on low until smooth.
- Stir 3 T of fruit spread into one of the other dough pieces.
- Divide each flavor into two equal pieces. Press the chocolate pieces into the bottom of each loaf pan. Brush the tops with 1 to 2 tsps of fruit spread.
- Press the strawberry dough on top of the chocolate dough, and brush with the fruit spread.
- Press the vanilla dough on top of the strawberry dough.
- Wrap the overhanging plastic wrap over the dough, and wrap the pans with more plastic wrap.
- Freeze. When you are ready to bake the cookies, thaw the dough in the refrigerator for at least 3 hours.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment.
- Slice the dough into 1/4 inch slices and place them about 1/2 inch apart on the baking sheets.
- Bake the cookies, one sheet at a time, for 14 minutes. Cool for 10 minutes in the pan, and then move them to a wire rack to cool completely.
- These cookies will keep for about 4 days in a sealed container.
This post is part of the Creative Cookie Exchange, a once a month cookie baking group.