Neapolitan Cookies

"Colorful and very tasty Italian-style cookies, wonderful all year round but especially nice during the holidays! :) Prep time includes chilling for the dough."
photo by Marie Nixon photo by Marie Nixon
photo by Marie Nixon
Ready In:
4hrs 10mins




  • Line the bottom of a loaf pan with waxed paper.
  • With an electric mixer combine flour, sugar, butter, egg, baking powder, vanilla, and salt; beat for 3 minutes.
  • Divide the cookie dough into 3 equal parts.
  • Part 1: mix in the almond or hazelnut extract and 5 drops red food coloring (this is the pink/red dough).
  • Part 2: mix in the chopped walnuts or pistachios (this is the white dough).
  • Part 3: mix in the cocoa (this is the brown dough).
  • Preheat the oven to 350°.
  • In the loaf pan, spread each part of the dough one on top of the other, pink, white, and chocolate; cover the pan and refrigerate for at least 4 hours.
  • After chilling, turn out the dough from the pan and cut loaf lengthwise in half, then crosswise, then cut pieces of dough to make about 15 cookies from each piece.
  • Bake each batch for 8-10 minutes.
  • Makes about 60 cookies.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Tracy G.
    Looked like it might be a difficult cookie to make but was the easiest Italian cookie I've ever made!!! Definitely will be making this over and over!
  2. Marie Nixon
    This is a great tasting butter cookie. It would make a unique, wonderful cookie exchange cookie because one recipe makes alot of cookies. I made this recipe many years ago based on a Taste of Home recipe. The Taste of Home recipe uses 1 ounce of melted and cooled unsweetened baking chocolate instead of the 1/4c. cocoa powder. Since I knew these cookies turned out well with this substitution, I did the same thing this time. My cookies needed 11 minutes at 350 degrees in a convection oven.
  3. Kitsmama
    I tried making these cookies to go on my Christmas trays this year & was not impressed with the result. The taste of these cookies were very good, but did not like the way they looked as they came out of the oven, so didn't give them away on cookies trays. Will make them again, but will probably just add the flavorings along with the nuts, roll into a log & then slice & bake.
  4. Irish Rose
    I chose your cookies for the Cookie Jar Bake Off and glad that I did. I think next time I will line my loaf pan with saran wrap and let the wrap hang over the pan since I had a little difficulty getting the dough out. I used chopped hazelnuts for part 2 and I think next time I will chop them a little smaller so that they will be easier to cut. I started using a serrated knife and didn't like the way it cut, so I ended up using a large chopping knife and that did the trick. For my oven, 9 minutes was just right. These are going to be beautiful additions to my Christmas tray. Thanks for the recipe, I have always wanted to try these cookies.
  5. skunk galloway
    Beautiful cookie for my cookie trays....I used flaked coconut instead of the nuts for the middle layer. Lovely aroma, and crispy texture.


  1. skunk galloway
    Beautiful cookie for my cookie trays....I used flaked coconut instead of the nuts for the middle layer. Lovely aroma, and crispy texture.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
View Full Profile

Find More Recipes