Although a bit tricky this recipe yields some excellent results when done with patience. The soft and chewy Neapolitan cookies can be prepared in many ways, but here is a traditional recipe of preparing it.
Difficulty Level: Easy
Servings Per Recipe: 8 Dozens
Time Required For Preparation: 30-40 Minutes
Time Required For Baking: 10-15 Minutes
1 9-inch square baking pan
1 electric mixer (handheld or standing)
1 rubber spatula
1 sauce pan
1 large heatproof bowl
2 large mixing bowls
2 cups of all-purpose flour
2/3rd cup of semisweet chocolate chips
1 cup + 2 tablespoons of tightly packed light brown sugar
1 teaspoon of pure vanilla extract
1 teaspoon of baking soda
2/3rd cup of chopped pecans or walnuts
½ teaspoon of salt
2/3rd cup of unsalted butter, softened
1/3rd teaspoon of ground cinnamon
1 cup of all-purpose flour
10 candied cherries, finely chopped
½ teaspoon of baking soda
1 teaspoon of pure vanilla extract
3 tablespoons of golden raisins, finely chopped
3/4th cup of confectioner’s sugar
½ cup of unsalted butter, at room temperature
1/4th teaspoon of salt
1 teaspoon of all-purpose flour
1 tablespoon of water, at room temperature
Method Of Preparation
1.Preheat your oven to 350 degrees Fahrenheit. Then take a large bowl and sift 2 cups of flour into that. Add ½ teaspoon of salt, 1 teaspoon of baking soda and the ground cinnamon to the flour and stir to combine everything nicely. Now set a bowl on the electric mixer and attach a paddle attachment to whisk the batter. Put the light brown sugar and 2/3rd cups of unsalted butter into the bowl of the electric mixer. Cream the mixture until it turns crumbly and light yellow in color. Once done, add in the 2 eggs and combine for another 2 minutes or until thoroughly incorporated.
2.While the eggs are incorporating, set saucepan on low heat and fill it with 2 cups of water. Let the water heat up until it starts forming vapors. Take the chocolate chips in a large heat proof bowl and place the bowl over the sauce pan. Stir the chips constantly to melt them. Once done, add the melted chocolate and 1 teaspoon of pure vanilla extract to the rest of the ingredients in the bowl of the mixer.
3.Whisk the mixture for another 2 minutes and then dump half of the flour mixture into the bowl. Combine the flour mixture thoroughly in 2 batches. Finally, fold-in the chopped nuts and set aside the bowl. Now sprinkle 1 teaspoon of flour on your working surface and chop the raisins and cherries on the floured surface. The added flour helps to remove the stickiness of the cherries and raisins.
4.Once done, set another mixing bowl on the mixer and cream the remaining amount of butter and confectioner’s sugar in that for 2-3 minutes. While the butter and sugar is creaming, take another bowl and combine the remaining flour, salt and baking soda together. Now add the egg to the butter and sugar mixture in the bowl and beat for another 30 seconds.
5.After that, add in the vanilla extract and whisk. Scrape down the sides of the bowl and then combine the flour mixture in 3-4 batches by alternating it with the water. Once done, fold-in the chopped cherries and raisins and combine nicely with the batter.
6.Now place a parchment paper on the baking tray and grease it lightly with a bit of cooking spray. After that, divide the first chocolate dough in two equal parts and place half of it on the lined baking tray. Spread the light dough over the darker one and follow that by placing the other half of the darker dough on that. Once ready, transfer the baking tray into the preheated oven and bake the cookies for 10-15 minutes or until firm.
Photo Credit : Bestfriendsforfrosting.com/2012/01/sweetheart-neapolitan-sandwich-cookie-recipe/