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Neapolitan Cookies
Credit:
Anna Williams
Recipe Summary
Yield: Makes about 8 dozen
Ingredients
Ingredient Checklist
1 cup dried cranberries, roughly chopped
1 cup walnuts, coarsely chopped
Orange Sable Dough, room temperature
Chocolate Espresso Dough, room temperature
Gallery
Neapolitan Cookies
Credit:
Anna Williams
Recipe Summary
Yield: Makes about 8 dozen
Gallery
Neapolitan Cookies
Credit:
Anna Williams
Neapolitan Cookies
Credit:
Anna Williams
Neapolitan Cookies
Recipe Summary
Yield: Makes about 8 dozen
Recipe Summary
Yield: Makes about 8 dozen
Yield: Makes about 8 dozen
Makes about 8 dozen
Ingredients
Ingredients
- 1 cup dried cranberries, roughly chopped
- 1 cup walnuts, coarsely chopped
- Orange Sable Dough, room temperature
- Chocolate Espresso Dough, room temperature
Directions
Line an 8-inch-square baking pan with plastic. In a large bowl, stir cranberries into orange-sable dough. In another large bowl, stir walnuts into chocolate-espresso dough.
Press orange mixture into bottom of pan. Using an offset spatula, smooth top evenly. Spread chocolate mixture over orange mixture and smooth evenly. Cover pan with plastic; chill at least 2 hours.
Heat oven to 350 degrees. Line two baking sheets with parchment paper. Unmold dough; remove plastic. Cut into 2-by-8-inch bricks; cut bricks into 1/4-inch-thick slices. Place slices on sheets, spaced 1 1/2 inches apart. Bake until firm to the touch, 12 to 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.
Reviews (15)
Add Rating & Review
11 Ratings
5 star values:
2
4 star values:
6
3 star values:
3
2 star values:
0
1 star values:
0
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Reviews (15)
Add Rating & Review
11 Ratings
5 star values:
2
4 star values:
6
3 star values:
3
2 star values:
0
1 star values:
0
Add Rating & Review
11 Ratings
5 star values:
2
4 star values:
6
3 star values:
3
2 star values:
0
1 star values:
0
11 Ratings
5 star values:
2
4 star values:
6
3 star values:
3
2 star values:
0
1 star values:
0
11 Ratings
5 star values:
2
4 star values:
6
3 star values:
3
2 star values:
0
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 6
- 3 star values:
- 3
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
03/03/2016
They baked perfectly . The espresso dough seemed much too dry and crumbly and I thought there should be an egg in it. But I made them as per the recipe and after chilling overnight they were very easy to slice and bake. A beautiful and delicious cookie! I will make them again.
Martha Stewart Member
Rating: Unrated
03/02/2016
It seems like there should be an egg in the espresso. Is there a missing ingredient? I made the dough but haven't baked it and the espresso was very dry as others mentioned.
Martha Stewart Member
Rating: 4 stars
12/13/2015
First time making these cookies and I really like them. Agree with other reviewers that the chocolate dough was too dry and crumbly. When I make them next time I will try adding espresso liquid rather than the ground beans and see if that helps.
Martha Stewart Member
Rating: Unrated
11/29/2012
Sorry! I was looking at the wrong recipe. Don't know how to remove my previous comment. ) :
Martha Stewart Member
Rating: Unrated
11/29/2012
I haven't made these yet, but wonder why there isn't any butter in the espresso layer. One reviewer mentioned that it was dry. Thanks!
Martha Stewart Member
Rating: Unrated
11/14/2010
The directions need to be revised for ease. The cookies themselves were great. My chocolate-espresso dough seemed a little dry. I made a note of it ,and I will adjust next time, if needed.
Martha Stewart Member
Rating: Unrated
12/17/2009
The orange-sable dough recipe is here...with the flour instructions:
http://www.marthastewart.com/recipe/orange-sable-dough
Martha Stewart Member
Rating: Unrated
12/15/2009
can anyone help to let me know when to add flour for the orange dough please. thanks
Martha Stewart Member
Rating: Unrated
12/14/2009
They don't say when to put in the flour for the Orange Sable dough.
Martha Stewart Member
Rating: Unrated
12/14/2009
Cindyccm, l#5 tells about stirring in cranberries and walnuts
Martha Stewart Member
Rating: Unrated
12/14/2009
I see the bake time, but it doesn't say what to do with the cranberries or the walnuts. Good thing there is a picture though.
Martha Stewart Member
Rating: Unrated
12/14/2009
Bandid, my copy shows 12 to 15 minutes and do not overbake.
Mykele
Martha Stewart Member
Rating: Unrated
12/13/2009
I make these every year and they are really good. Because they are shortbread like, you bake them just until they set up and feel a little firm, just before they start to brown. This also makes a ton of cookies, good for a swap!
Martha Stewart Member
Rating: Unrated
11/15/2009
not good directions
Martha Stewart Member
Rating: Unrated
10/15/2009
how long do these bake for? (the time is missing from step 7). how and who can one contact to inform of such mistakes in this website?
Martha Stewart Member
Rating: Unrated
03/03/2016
They baked perfectly . The espresso dough seemed much too dry and crumbly and I thought there should be an egg in it. But I made them as per the recipe and after chilling overnight they were very easy to slice and bake. A beautiful and delicious cookie! I will make them again.
Rating: Unrated
Rating: Unrated
03/02/2016
It seems like there should be an egg in the espresso. Is there a missing ingredient? I made the dough but haven't baked it and the espresso was very dry as others mentioned.
Rating: 4 stars
12/13/2015
First time making these cookies and I really like them. Agree with other reviewers that the chocolate dough was too dry and crumbly. When I make them next time I will try adding espresso liquid rather than the ground beans and see if that helps.
Rating: 4 stars
Rating: Unrated
11/29/2012
Sorry! I was looking at the wrong recipe. Don't know how to remove my previous comment. ) :
I haven't made these yet, but wonder why there isn't any butter in the espresso layer. One reviewer mentioned that it was dry. Thanks!
Rating: Unrated
11/14/2010
The directions need to be revised for ease. The cookies themselves were great. My chocolate-espresso dough seemed a little dry. I made a note of it ,and I will adjust next time, if needed.
Rating: Unrated
12/17/2009
The orange-sable dough recipe is here...with the flour instructions:
http://www.marthastewart.com/recipe/orange-sable-dough
Rating: Unrated
12/15/2009
can anyone help to let me know when to add flour for the orange dough please. thanks
Rating: Unrated
12/14/2009
They don't say when to put in the flour for the Orange Sable dough.
Cindyccm, l#5 tells about stirring in cranberries and walnuts
I see the bake time, but it doesn't say what to do with the cranberries or the walnuts. Good thing there is a picture though.
Bandid, my copy shows 12 to 15 minutes and do not overbake.
Mykele
Rating: Unrated
12/13/2009
I make these every year and they are really good. Because they are shortbread like, you bake them just until they set up and feel a little firm, just before they start to brown. This also makes a ton of cookies, good for a swap!
Rating: Unrated
11/15/2009
not good directions
Rating: Unrated
10/15/2009
how long do these bake for? (the time is missing from step 7). how and who can one contact to inform of such mistakes in this website?
All Reviews for Neapolitan Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Neapolitan Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
