Sugarcrafter



« | »

Neapolitan 7-Layer Cookies

As promised, today I’m sharing another recipe that’s perfect for Easter. Since the 7-layer cookies I made for Christmas were such a huge success, I decided that I just had to “springify” them for our Easter celebration this year. Instead of the red and green layers, I went with a neapolitan theme that’s sure to elicit many oohs and ahhs from your guests. I also used white chocolate instead of dark on the top layer, since I thought the lighter flavor and color complimented the neapolitan look perfectly. I stuck with my favorite coconut paste to make the cookies since I am allergic to peanuts/nuts, but you can always substitute almond paste directly for the coconut paste in the recipe. I hope you enjoy these cookies, and I hope you have a very happy Easter!

For the coconut paste:

To make the coconut paste, whisk together the powdered sugar and coconut. Pour the mixture into a food processor, and process until smooth. Add in the egg yolk and lemon juice, and pulse just until the mixture comes together.

Preheat the oven to 350 degrees. Spray a 13×9″ baking pan lightly with cooking spray, and then line the bottom with wax paper. Leave at least an inch excess on both ends. Spray the paper lightly with cooking spray as well. In a large bowl, beat the egg whites until they hold stiff peaks. Add 1/4 cup of the sugar gradually until the whites hold stiff, glossy peaks.

In a medium mixing bowl, whisk together the flour and salt. Beat in the coconut paste and the remaining 3/4 cup sugar until well-combined. Add in the butter; beat until pale and fluffy. Beat in the yolks and extract. Reduce the speed, and gradually beat in the flour mixture.

Gently fold in the egg whites half at a time.

Divide the batter into three bowls. Stir the red food coloring into one and the cocoa powder into another, leaving the third batch uncolored.

Pour the pink batter into the prepared pan and spread evenly. Bake 8-10 minutes, just until set. Do not over-bake. Transfer to a wire rack to cool.

Prepare the pan as before, and repeat the process with the uncolored and chocolate batters. When all of the layers are cool, invert the pink layer on to a wax or parchment paper-lined baking sheet.

Spread with half of the preserves. Invert the uncolored layer on top, and spread with the remaining preserves.

Invert the chocolate layer on top of the white layer. Cover with plastic wrap and the baking pan to have some weight on them, and chill in the refrigerator at least 8 hours.

When the layers are finished chilling, bring them to room temperature. In separate bowls, melt the chocolates until smooth, and then stir 1-2 drops red food coloring into the white chocolate if desired. Quickly spread the dark chocolate on the bottom (chocolate) layer of the cookies. It doesn’t need to go right up to the edge, because you’ll be trimming the edges later.

Chill about 15 minutes or until firm, and then invert the layers and repeat with the white chocolate on the top layer. Chill in the refrigerator about 20 minutes; this will make the cutting in the next step easier.

Trim the sides to remove the rough edges. Eat the scraps for “testing purposes.”

Cut the cookies lengthwise into five strips. Cut each strip crosswise into 3/4″ wide cookies.

Makes about 5 dozen cookies.

Posted by on April 5, 2012.

Tags: ,

Categories: desserts & sweets

21 Responses

  1. Adorable idea!!

    by Lauren on Apr 5, 2012 at 11:41 am

  2. These are gorgeous, Tracy! I haven’t made any Easter treats at all this year so far, but now I’m feeling inspired. 🙂

    by Jen @ My Kitchen Addiction on Apr 5, 2012 at 11:49 am

  3. So pretty!

    by Maria on Apr 5, 2012 at 12:29 pm

  4. these look DELICIOUS Tracy

    by TidyMom on Apr 5, 2012 at 12:32 pm

  5. What a cookie! These are absolutely lovely.

    by Katrina on Apr 5, 2012 at 12:55 pm

  6. 7 glorious layers and pretty too!

    by Rachel @ Baked by Rachel on Apr 5, 2012 at 1:53 pm

  7. OMG in love!!! Love 7 layer cookies and love your spring time update of them! delicious!

    by stephchows on Apr 5, 2012 at 1:53 pm

  8. Adorable! When I was a kid, my dad and always picked up a bag of Brach’s Neopolitan candies from the bulk section in the grocery store. These are perfect for Easter.

    by Jamie | My Baking Addiction on Apr 5, 2012 at 4:39 pm

  9. Oh wow!! These look absolutely amazing! I would make this, but it’s just me, my husband, and 4 year old since we moved across country, and wouldn’t have anyone to share these with. I really don’t need to eat them all myself!! 🙂

    by Marisa on Apr 5, 2012 at 5:20 pm

  10. These cookies look delightful, Tracy. I love the Neopolitan color scheme.

    by Amber | Bluebonnets & Brownies on Apr 5, 2012 at 9:49 pm

  11. These are absolutely beautiful!! You really are a cookie artist. 🙂

    by Tara @ Chip Chip Hooray on Apr 6, 2012 at 10:12 am

  12. These are absolutely stinkin’ gorgeous!! I am so in love with this idea!! I’ll take 3 dozen, please 🙂

    by Cookbook Queen on Apr 6, 2012 at 10:57 am

  13. Looks REALLY yummy!!!! Thanks for sharing 🙂

    by Mireia on Apr 6, 2012 at 4:00 pm

  14. These look so good, it’d be fun to change up the flavors, too!

    by Liz (Little Bitty Bakes) on Apr 7, 2012 at 12:30 pm

  15. A 7 LAYERED COOKIE LOOKS REALLY GOOD TO ME, MY KIND OF COOKIE

    by Yvonne SLIWINSKI on Apr 8, 2012 at 4:24 pm

  16. Gorgeous!

    by shelly (cookies and cups) on Apr 9, 2012 at 11:09 am

  17. These cakes look so beautiful. I’m sure everybody must have loved them.

    by Lemon on Apr 9, 2012 at 4:50 pm

  18. These cookies are beautiful! I always think of rainbow cookies as a Christmas cookie, but this is a great way to make them new and interesting for spring. I can’t wait to try!

    by Tracy @ Pale Yellow on Apr 9, 2012 at 8:15 pm

  19. These are SO sweet, Tracy….I just love the pretty layers! Adorable!

    by bridget {bake at 350} on Apr 11, 2012 at 11:59 am

  20. My mom used to make a similar cookie but it was flatter and wider. She put chopped nuts in the white and chopped cherries in the pink and tasted great!

    by Vicki on Apr 13, 2012 at 10:37 pm

  21. I am super excited about this recipe!! They look so insanely good and are so incredibly pretty! 🙂 Love!!!

    by Lindsey @ Gingerbread Bagels on Apr 16, 2012 at 10:06 pm

Leave a Reply

« | »




Recent Posts


Pages



About Sugarcrafter

Hi there! I’m Tracy, and I live in upstate NY. My husband and I met in college and have been married since 2005. A Canning, baking, writing, photography, and even cleaning (yes, cleaning – it can be oddly relaxing), are all things that I enjoy. This blog brings all of those passions together – but […]more →