Neapolitan Cookies

Rating: 3.91 stars
11 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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

Martha Stewart Living, December/January 1998

Gallery

Credit: Anna Williams

Recipe Summary

Yield:
Makes about 8 dozen
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Ingredients

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.

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  • 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.

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Reviews (15)

11 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Anonymous
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.
Anonymous
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.
Anonymous
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.
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Anonymous
Rating: Unrated
11/29/2012
Sorry! I was looking at the wrong recipe. Don't know how to remove my previous comment. ) :
Anonymous
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!
Anonymous
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.
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Anonymous
Rating: Unrated
12/17/2009
The orange-sable dough recipe is here...with the flour instructions: http://www.marthastewart.com/recipe/orange-sable-dough
Anonymous
Rating: Unrated
12/15/2009
can anyone help to let me know when to add flour for the orange dough please. thanks
Anonymous
Rating: Unrated
12/14/2009
They don't say when to put in the flour for the Orange Sable dough.
Anonymous
Rating: Unrated
12/14/2009
Cindyccm, l#5 tells about stirring in cranberries and walnuts
Anonymous
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.
Anonymous
Rating: Unrated
12/14/2009
Bandid, my copy shows 12 to 15 minutes and do not overbake. Mykele
Anonymous
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!
Anonymous
Rating: Unrated
11/15/2009
not good directions
Anonymous
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?
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