NEAPOLITAN CHERRY COOKIES, simple and delicious sweets, perfect for breakfast or a snack, super soft, they melt in your mouth.
The cherry cookies are one of the typical Neapolitan sweets along with sfogliatelle and babà, the perfect pastry to enjoy with a cup of coffee or a cup of milk. More than a cookie, it’s a true pastry treat.
The recipe for Neapolitan cherry cookies is very simple; you prepare a shortcrust pastry base that requires flour, eggs, sugar, and lard or butter, and a filling of sponge cake, cocoa, and cherry jam.
The sweet originally came from the need to use up leftover sponge cake from other cakes, created by chance as a way to repurpose other sweets. It may not be aesthetically beautiful, but the taste is truly excellent.
They are super soft, melt in your mouth, and in Naples, you can find them in various sizes, the classic cookie of about 6 inches and a smaller version of about 3 inches, the filling or the pastry doesn’t change, just the sizes.
Follow me in the kitchen today for cherry cookies!
March 15, 2014 10:34
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1 egg
- 3/4 cup sugar
- 7 oz lard (or butter)
- 1/2 teaspoon baking powder
- lemon zest
- 1 pinch salt
- 5 oz sponge cake
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup jam (cherry)
- 6 syrup cherries
- 1 tablespoon cherry syrup
- 1 egg white
- 3/4 cup powdered sugar
Steps
Prepare the shortcrust pastry: pour the flour into a bowl, add the sugar, baking powder, butter pieces, lemon zest, egg, and salt, quickly work the ingredients into a ball and let it rest in the fridge for half an hour.
Make the sponge cake by following THIS RECIPE.
Place the sponge cake, jam, cherry juice, cherries, and cocoa in a food processor and blend everything.
Place egg white and sugar in the processor and work quickly until it turns white.
Preheat the oven to 350°F
Roll out the pastry to a thickness of 1/8-1/6 inches, fill the center with the filling, then fold one side of the pastry over the filling and the other side on top of the pastry like a wallet.
Cut the cookies with a wet knife blade and place them, with the seam side down, on a baking tray lined with parchment paper.
Brush the cookies with the glaze, use a toothpick dipped in jam to make lines on the cookies.
Bake in the hot oven for about 15 minutes, convection oven
Bon appetit
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Neapolitan Cherry Cookies
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FAQ (Questions and Answers) Neapolitan Cherry Cookies
What can I use instead of sponge cake?
You can use dry biscuits.
How long do the cookies last?
They last for 4-5 days in a tin box.
Can I change the jam?
Yes, if you don’t like cherry, you can use another jam.
