Description
Valerie’s Neapolitan Holiday Cookies are festive almond-based layered treats featuring vibrant red, white, and green colors with raspberry and apricot jams and a glossy dark chocolate topping. Perfect for holidays, these cookies combine the nostalgic charm of Italian rainbow cookies with Valerie Bertinelli’s cozy home-baked touch.
Ingredients
Scale
- Cooking spray: to prevent sticking
- 8 ounces almond paste: provides nutty flavor and chewy texture
- 1 cup (2 sticks) unsalted butter, softened: adds moisture and richness
- 1 cup sugar: sweetens and balances the almond flavor
- 4 large eggs, separated: gives structure and airiness
- 2 cups all-purpose flour: base of the cookie dough
- 20 drops red food coloring: creates festive color for the top layer
- 12 drops green food coloring: adds the green layer for visual contrast
- 1/4 cup seedless raspberry jam: adds tartness between layers
- 1/4 cup apricot preserves: provides sweet, fruity balance
- 6 ounces dark chocolate chips: for the glossy top coating
Instructions
- Preheat oven to 350°F (175°C). Coat three quarter-sheet or jelly roll pans with cooking spray, line with parchment paper, and spray again.
- In a stand mixer, break up almond paste, then add butter and sugar. Beat on high until fluffy, about 7 minutes. Add egg yolks and mix until smooth. Stir in flour by hand until combined.
- Clean the mixer bowl and whisk egg whites until stiff peaks form. Gently fold into the batter to lighten the texture.
- Divide the batter evenly into three bowls. Tint one red, one green, and leave one plain. Spread each evenly into prepared pans.
- Bake for 12–14 minutes until edges are golden. Cool in pans for 5 minutes, then invert onto racks and cool completely.
- Assemble by placing the green layer on a wax-lined surface. Spread raspberry jam evenly, add the plain layer, spread apricot preserves, and top with the red layer. Cover with plastic wrap, weight down with a cutting board, and refrigerate overnight.
- Melt chocolate chips in the microwave on low for about 2 minutes. Spread over the top layer and allow to set slightly.
- Trim edges for a clean finish. Slice into 1-inch-wide strips, then into small squares or rectangles. Store in an airtight container for up to a week.
Notes
- Allow layers to chill overnight for best results and easy slicing.
- Use gel food coloring for vibrant colors that bake evenly.
- Cookies can be frozen for up to 3 months in an airtight container.
- Try substituting jams with strawberry or cherry preserves for a flavor twist.
- Prep Time: 1 hour
- Cook Time: 14 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Valerie's Neapolitan Holiday Cookies, Neapolitan cookies, holiday baking, layered cookies, almond paste dessert, festive cookies, Valerie Bertinelli recipe