SERVES: 108 COOK TIME: 20 minutes TOTAL TIME: 50 minutes
1 cup butter or margarine, softened
1 cup sugar
1 can Solo Raspberry Cake and Pastry Filling
1 can Solo Almond Paste
4 squares (4 ounces) semisweet chocolate, coarsely chopped
2 teaspoon vegetable shortening
1 teaspoon almond extract
2 cup all-purpose flour
4 drop green food coloring
4 drop red food coloring
To make this Neapolitan Cookie recipe, preheat your oven to 350º F. Grease 13 x 9-inch baking pan, line with waxed paper, and grease paper. Line large baking sheet with aluminum foil and set aside.
Beat butter and sugar in large bowl with electric mixer until light and fluffy. Break almond paste into small pieces and add about one-third at a time, beating well after each addition, until mixture is smooth. Add eggs and almond extract and beat until well combined. Beat in flour until thoroughly blended. Divide batter into thirds. Place one-third in bowl, add green food coloring, mix until evenly blended, and set aside. Place second third in separate bowl, add red food coloring, mix until evenly blended, and set aside. Spread remaining plain batter in lined baking pan. Bake Neapolitan cookies for 20 minutes or until top is lightly browned. Cool cookies in pan on wire rack 5 minutes. Invert onto rack, remove pan, and carefully peel off lining paper. Reline pan and repeat with pink batter. Reline pan and repeat with green batter. Place green layer on foil-lined baking sheet and spread with half of raspberry filling. Top with plain layer and spread with remaining raspberry filling. Top with pink layer and press down gently. Wrap tightly with aluminum foil and refrigerate overnight. Place chocolate and shortening in small saucepan and cook over low heat, stirring, until melted and smooth. Let cool slightly. Unwrap layers and trim off any crusty edges. Spread chocolate over top of pink layer. Let stand until chocolate is dry and set. Cut Neapolitan cookies into squares about 1 inch in size.