Tuesday, September 21, 2010

GF Neapolitan Cookies

Well, I made these a couple weeks or so ago, but we've been busy lately, so I haven't posted for about a week.
     Ok, I know, the color isn't right, but I didn't have any red food coloring, so I used blue. These were a bit grainy, but still yummy and they got eaten up. I didn't use nuts. I used I think about 3 Tablespoons chocolate chips (melted) for the chocolate layer. I also added a handful of chocolate chips, not melted, to the chocolate dough. I think next time I make these I'll only use about 2 cups of flour (gluten-free, of course), and 1/4 cup of potato starch and/or cornstarch (because the mixture seemed a little dry, and I added a tablespoon or so of lard). The recipe said this makes 72 to 84 cookies. I found this recipe in a Dessert cookbook by Better Homes and Gardens.

Gluten-Free Neapolitan Cookies
2 1/4 cups to 2 1/2 cups gluten free flour, and use some starch so the cookies aren't grainy
about 3/4 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup margarine or butter (I used lard)
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
5 drops red food coloring
1/2 cup finely chopped walnuts
1 ounce unsweetened chocolate, melted and cooled to room temperature

1. Line a 9x3x3-inch loaf pan with waxed paper (I used foil because we don't have waxed paper), allowing the ends of the paper to hang over the sides of the pan.

2. In a small bowl, stir together the flour, xanthan gum, baking powder and salt.

3. In a medium mixing bowl, beat the margarine or butter with an electric mixer on medium speed for 30 seconds. Add the sugar and beat until the mixture is fluffy. Add the egg and vanilla, and beat just until the ingredients are combined. Slowly add the flour mixture, beating on medium speed about 3 minutes or until all the ingredients are combined.

4. Divide the dough into 3 portions and place each in a separate bowl. Stir the almond extract and red food coloring into 1 dough portion. Stir the chopped walnuts into the second portion and the melted chocolate into the remaining portion.

5. Pat the pink dough evenly into the bottom of the prepared loaf pan. Pat the dough with nuts over the pink dough. Top with the chocolate dough. Cover the pan and chill in the refrigerator at least 4 hours or in the freezer a few minutes, until the dough is firm enough to slice.

6. Preheat oven to 350 F. Remove the chilled dough from the pan by lifting the waxed paper ends; remove the waxed paper.

7. Using a sharp knife, cut the block of cookie dough lengthwise in half. Cut each cookie block crosswise into 1/8- to 1/4- inch-wide slices. Arrange the slices about 1 inch apart on ungreased cookie sheets.

8. Bake in the 350 oven for 10 to 12 minutes or until the edges are firm and light brown. Cool the cookies on the sheet for 1 minute, then transfer to a wire rack to cool completely.

*Update: Here are some updated pictures - I made them again.


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