Day 10: Children's author Sherry Ellis shares her recipe for Neopolitan cookies!

Ingredients
1 pkg/can (7/8 oz) almond paste
1 C (2 sticks) butter
1 C sugar
4 large eggs separated
1 tsp. almond extract
2 C unsifted flour
Red and green food color
¼ C seedless raspberry jam
¼ C apricot preserves
1 pkg semi-sweet chocolate pieces
 
Directions

1. Grease bottom and side of 13x9x2 inch pan; line with wax paper, grease the wax paper.
2. In large bowl, beat almond paste, butter, sugar, egg yolks, and almond extract until fluffy; stir in flour. In small bowl, beat egg whites until soft peaks form; stir in almond paste mixture.
3. Place 1 1/3 C of batter into each of 2 small bowls. Add red food color to 1 and green to the other. Spread red batter into prepared dish. Bake at 350 degrees for 15 minutes. Lift layer onto wire rack.  Reline dish and bake in turn green and white batter. Cool completely.
4. Invert green layer; spread with raspberry jam. Add white layer, spread with apricot preserves, top with red layer. Cover, set heavy pan on top; refrigerate overnight.
5. The next day, melt chocolate pieces. Spread over red layer, trim edges. Let chocolate set slightly. Cut cross wise into ½ inch strips. Cut each into 4 pieces. Makes 8 dozen.

 

Find out more about Sherri Ellis and her books HERE.