If you grew up in New York, perhaps you call them “rainbow cookies” which seems like a misnomer, as they are cake, not cookies. Neapolitans is what we always called them, which is logical, because the pink, green, and white layers are reminiscent of the Italian flag. Whatever you call them, they are scrumptious, and look great in a Purim basket, or as part of an assortment of bar cookies on a tray for a fancy occasion. The downside is that they are an incredible “patchke” (something time-consuming, fussy) to make. Which is why I make them very rarely. But when I do, oh my, the exclamations of delight.

Neapolitan Slices

Ingredients:

• 8 ounces almond paste (if you can’t buy this, you can make it bin your processor—recipe follows)
• 1 cup butter or margarine –soft
• 1 cup sugar
• 4 eggs yolks
• 2 cups all-purpose flour sifted
• 4 egg whites
• Red food color 18-20 drops
• Green food color 10-12 drops
• ½ cup seedless red raspberry jam or filling

Method:

1. Crumble almond paste in lg. bowl. Add butter, sugar, & yolks & beat on medium speed until light. Stir in flour until well combined. In medium bowl, beat whites until soft peaks form when beater is slowly raised. Add whites to batter, stirring until thoroughly blended.
2. Remove 1 ½ cups batter to medium bowl, blend in red color to make an attractive pink. Turn into pan 9×13, greased, wax paper lined, greased again (I use baking parchment paper). Add green color to 1 ½ cups batter & turn into another prepared pan. Turn remaining batter into 3^rd pan (or hold batter in refrigerator until a pan is available if you do not have 3.
3. Bake at 350 degrees just until edges are golden brown. Invert on racks; Peel off paper carefully. Cool right side up.
4. Place green layer on small cookie sheet.
5. Spread half the jam over green layer; top with yellow layer; spread rest of jam; top with pink layer. Cover with plastic wrap, set cutting board or heavy flat pan on cake to weight it down. Refrigerate overnight.
6. Next day cut lengthwise into 4 strips. Place strips on racks over wax paper or baking paper. Coat top & sides with chocolate coating. Let coating dry completely before cutting into ½” slices. These cookies can be made at least 1 day before serving as they improve on standing.
7. Freezer note: After chocolate-coated strips have dried completely, store in plastic freezer box. Slice as needed. Or, slice & layer the slices between wax paper.

Chocolate Coating:

Ingredients:

• 1 6 oz. pkg. semi-sweet chocolate chips
• 1 T. shortening

Method:

1. Place ingredients in microwave safe bowl. Microwave for 30 seconds, stir. Repeat until melted and smooth. (Keep any leftover chocolate covered, in fridge. Can rewarm to coat or drizzle on cookies.)

Almond Paste

Yield: Makes about ¼ cups

Unlike marzipan, which is blended with egg white & sugar, almond paste is nothing more than blanched almonds ground to a paste with enough cold water to make it malleable. Use in recipes calling for commercial almond paste, such as macaroons.

Ingredients:

• 1 ¼ cups whole, shelled, unblanched almonds
• 3 cups boiling water
• ¼ cup cold water

Method:

1. Blanch the almonds in the boiling water for 1 minute; drain & slip off skins. Do not dry almonds. Place them immediately in a food processor fitted with metal chopping blade & grind very fine by letting the motor run nonstop for 60 seconds.
2. Add 1 T. of the cold water & grind for 60 seconds; add a second T. of cold water & grind for 60 seconds longer. Finally, add the remaining 2 T. of cold water & grind for 60 seconds, or until smooth & paste-like.
3. Wrap the almond paste snugly in plastic food wrap & refrigerate until ready to use. It will keep well in fridge for about two weeks.