Black Cherry Cookies, also known as Neapolitan cookies, were initially created as a way to recycle leftover ingredients, but it’s actually a great opportunity to avoid wasting food. Initially, bars and pastry shops used excess breakfast products to prepare the filling of these delicious cookies. Last week, I messed up a chocolate cake; it tasted great but was all broken and crumbly, so instead of throwing it away, I used it to make these black cherry cookies as you’ll see in the video.
There can be many reasons why a piece of bundt cake, sponge cake, or other breakfast dessert might be leftover at home, so why waste them?!? Reuse them to make these cookies, they will be appreciated by everyone.

For those who love genuine breakfasts, I remind you of some recipes

Difficulty: Easy
Cost: Cheap
Preparation time: 25 Minutes
Portions: 12 cookies
Cooking methods: Oven
Cuisine: Italian

Ingredients

Prepare a simple shortcrust pastry that does not require resting.

2 cups all-purpose flour
1 egg
1/2 cup sugar
1/2 teaspoon baking powder
to taste vanilla flavoring
1 cup butter
10.5 oz sponge cake (any breakfast cake)
2 tablespoons unsweetened cocoa powder
2 tablespoons alchermes
1 cup cherry jam (black cherry)
1/3 cup powdered sugar
as needed water

Tools

For making Neapolitan cookies, I recommend using a stand mixer with a leaf hook, but you can also make them by hand.

1 Stand Mixer Howork

Preparation

The preparation is simple and quick, and the shortcrust pastry does not need to rest.

Place all the ingredients for the shortcrust pastry in the stand mixer with the leaf hook, set the mixer to speed 2, and let it knead until you get a homogeneous and soft dough. Place the pastry on a sheet of parchment paper and use the stand mixer to prepare the filling.
Crumble the cake with your hands into the stand mixer’s bowl, add jam, cocoa, and alchermes.
Start the mixer again with the leaf hook until a homogeneous mixture is obtained; it will only take a few seconds.
Roll out the shortcrust pastry on a sheet of parchment paper, dusting it a bit with flour; use a floured rolling pin to roll the pastry into a rectangle about 1/8 inch thick.
Add the cocoa filling to the center of the rectangle, forming a compact central strip,
cover the filling with the two pastry edges and form a log, sealing it well at the ends.
Turn the log over, placing the ‘open’ side down, and with the help of a sharp knife with a smooth blade, cut out 12 cookies.
Mix the powdered sugar with very little cold water to obtain a semi-liquid glaze to brush over the cookies’ surface.
Place the cookies on a baking sheet lined with parchment paper, brush the surface of each cookie with the glaze, and bake in a preheated oven at 350°F for about 25 minutes, until they are golden brown on the surface.
Finally, bake the cookies in a preheated oven at 350°F for about 25 minutes or until the surface is golden brown.