New This Month

Neapolitan Cookies

11

Walnuts add crunch while dried cranberries offer a tart bite and a chewy texture to these layered cookies.

  • Yield: Makes about 8 dozen

Photography: Anna Williams

Source: Martha Stewart Living, December/January 1998

Ingredients

Directions

  1. 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.

  2. 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.

  3. 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 Add a comment

  • ALR3165874DW
    3 MAR, 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.
    Reply
  • ALR3165874DW
    2 MAR, 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.
    Reply
  • MS112632897
    13 DEC, 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.
    Reply
  • win
    29 NOV, 2012
    Sorry! I was looking at the wrong recipe. Don't know how to remove my previous comment. ) :
    Reply
  • win
    29 NOV, 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!
    Reply
  • Rosie2000
    14 NOV, 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.
    Reply
  • JaniceDouglas
    17 DEC, 2009
    The orange-sable dough recipe is here...with the flour instructions: http://www.marthastewart.com/recipe/orange-sable-dough
    Reply
  • Eartha
    15 DEC, 2009
    can anyone help to let me know when to add flour for the orange dough please. thanks
    Reply
  • WendyDallas
    14 DEC, 2009
    They don't say when to put in the flour for the Orange Sable dough.
    Reply
  • blanco
    14 DEC, 2009
    Cindyccm, l#5 tells about stirring in cranberries and walnuts
    Reply