Healthy Meal Prep
Real Neapolitan Cookies Recipe

Real Neapolitan Cookies


This recipe makes the kind of cake-like cookies you'd spend a fortune on in an Italian bakery, and includes almond, apricot, and raspberry.


  • 8 ounces canned almond filling
  • 5 eggs, separated
  • 1 cup margarine
  • 1 cup white sugar
  • 2 ¼ cups sifted all-purpose flour
  • ½ teaspoon baking powder
  • 3 drops green food coloring, or to taste
  • 3 drops red food coloring, or to taste
  • ¼ cup apricot preserves
  • ¼ cup seedless raspberry jam
  • 6 (1 ounce) squares semisweet chocolate


  1. Preheat oven to 350 degrees F (175 degrees C). Grease three 13x9x2-inch pans; line with waxed paper and grease waxed paper.
  2. Mix almond filling, egg yolks, margarine, and sugar together in a bowl using an electric mixer until light and fluffy.
  3. Combine flour and baking powder in a bowl. Stir into almond mixture.
  4. Beat egg whites together in a bowl using an electric mixer on medium speed until soft peaks form. Fold into almond batter.
  5. Divide batter equally among 3 bowls. Add green food coloring to 1 bowl; add red food coloring to another. Leave the third bowl uncolored. Pour the contents of each bowl into the prepared pans.
  6. Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Invert onto wire racks, remove waxed paper, and turn right-side-up on a baking sheet.
  7. Spread apricot jam onto the surface of the green cake; top with the plain cake. Spread raspberry jam onto the plain cake; top with the red cake. Cover with plastic wrap; set a heavy cutting board or flat pan on top. Refrigerate 8 hours to overnight.
  8. Place chocolate in a microwave-safe bowl; heat in the microwave until melted, 1 to 2 minutes. Spread melted chocolate onto the surface of the cake. Allow to set, about 15 minutes.
  9. Cut off all 4 sides of the cake to make the edges clean and even. Cut the cake into 1-inch strips; cut strips into bite-size pieces.

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Nutritional Information

Real Neapolitan Cookies

Servings Per Recipe: 96
Calories: 63
% Daily Value *
protein: 2 %
carbohydrates: 3 %
exchange other carbs:
dietary fiber: 1 %
fat: 5 %
saturated fat: 4 %
cholesterol: 3 %
vitamin a iu: 2 %
niacin equivalents: 3 %
vitamin b6:
vitamin c:
folate: 2 %
calcium: 1 %
iron: 2 %
magnesium: 2 %
sodium: 1 %
thiamin: 3 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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