Two types of flavors combine to make a distinctive cookie.  Light dough filled with almond flavoring, cherries and nuts is sandwiched between a chocolate, cinnamon, nutty dough. These take a little more time to prepare, but they get rave reviews.

Neapolitan Cookies

Ingredients:

Parchment paper or small amount of vegetable shortening for preparing loaf pan and baking sheets

Dark Dough:

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground cloves

8 ounces semisweet chocolate, chopped into small pieces

1 cup unsalted butter, room temperature

1½ cups firmly packed light brown sugar

2 large eggs

1 cup toasted walnuts or pecans, finely chopped

Tip: See Toasting Nuts and Seeds. Use standard measuring cups and spoons or scales for accurate measuring.

Light Dough:

½ cup finely chopped dark raisins

¼ cup finely chopped golden raisins

12 finely chopped candied cherries.

1 teaspoon all-purpose flour

2 cups all-purpose flour

¼ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, room temperature

¾ cup granulated sugar

1 large egg

2 tablespoons water

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

Directions:

1. Prepare one 9x5x2¾ inch loaf pan; lightly grease with shortening and then line with parchment paper.
   
   Dark Dough:
2. In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, and cloves together; whisk together to mix. Set aside.
   
   
3. In top of a double boiler over hot water, melt the chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.
   
   Tip: Create a double boiler by filling a saucepan with 2 inches of water and heat to simmering. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water. See Melting Chocolate – How to Melt Chocolate.
   
   
4. In a large bowl of an electric mixer, combine butter and brown sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Add melted chocolate; stir to mix. Add flour mixture; stir until mixed. Add nuts, stir to mix. Set aside while mixing the light dough.
   
   Light Dough:
5. Chop the raisins and cherries; sprinkle the chopped raisins and cherries with 1 teaspoon flour to keep the fruit from sticking together. Set aside. Tip: Since the raisins and cherries get very sticky when chopping, sprinkle with the 1 teaspoon of flour before chopping to help cut down on the stickiness.
   
   
6. In a medium mixing bowl, combine 2 cups flour, baking soda, and salt together; whisk together to mix. Set aside.
   
   
7. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg, water, vanilla extract, and almond extract; beat until thoroughly mixed. Add flour mixture; stir until well mixed. Add chopped raisins and cherries; stir until mixed. Set aside.
   
   Assembly:
8. Divide the dark dough in half. Place half the dark dough in the bottom of the loaf pan, packing it down evenly. Add all of the light dough, packing it evenly over the dark dough. Add remaining dark dough, packing it evenly over the light dough.
   
   
9. Cover with plastic wrap and refrigerate several hours or overnight.
   
   
10. Preheat oven to 400 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
    
    
11. Grabbing the top edges of the parchment paper, lift dough from loaf pan, remove paper and discard. Using a long kitchen knife, cut dough lengthwise into thirds. Keep one third of dough out, wrap remaining dough in plastic wrap and return to refrigerator until ready to use.
    
    Bake:  
12. Slice dough into ¼ inch slices and place 2 inches apart on baking sheets. Bake 12 minutes or until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
    
    
13. Repeat with remaining dough.
    
    Makes about 9 dozen cookies
    
    TheBakingPan.com
    
    Recipe adapted from Rose Naftalin's Holiday Goodies
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