Neapolitan Cookies

from Mary Zitek

I’ve been making these for more than 20 years. They are my son Nick’s favorite cookies and also a family favorite. There are several cookie recipes that I usually make every Christmas but I also try some I haven’t made before. I bake at least a dozen or more different kinds, depending on how much time I have, and I like to share them with all of my family and some close friends.

– Mary Zitek, Safety/Education Services Coordinator

Neapolitan Cookies


  • 1 c. butter softened
  • 1-1/2 c. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 2-1/2 c. flour
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. almond extract
  • 5 drops red food coloring
  • 1 (1 oz.) square unsweetened chocolate melted
  • 1/2 c. walnuts finely chopped or ground


  • In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla.
  • Combine the flour, baking powder and salt; stir into the creamed mixture.
  • Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl and walnuts into third bowl.
  • Line a 9x5" loaf pan with waxed paper, and spread almond dough evenly in the bottom of pan. Spread the walnut dough evenly over the almond layer and top with the chocolate layer.
  • Cover with waxed paper and refrigerate at least 4 hours; I usually do it overnight.
  • Preheat oven to 350 degrees. Turn out chilled dough by inverting pan; peel off waxed paper.
  • With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart. Bake 10-12 minutes, until light brown. Remove to wire racks to cool.
  • Sometimes after I remove the waxed paper from the loaf pan, I press each side into red colored sugar or chocolate sprinkles. Makes 5 dozen.