NUTELLA NEAPOLITAN COOKIES – a sweet treat for La Befana

Hi there,

When my children were small, I tried to give them some sense of what their Italian heritage was. One of the books I read to them was Strega Nona, and another was the Legend of La Befana. These are two beautiful books written by Tomie dePaola.

The legend tells of an old woman named La Befana who decided not to join the Wisemen on their quest to find the baby, Jesus. But she quickly regretted her decision and set out on her magical broom with a knapsack full of presents to find the baby. She never did find the baby so she visited all the children of Italy and gifted her presents to them. She returns every January 5 to give presents to the children of Italy.

So I am leaving you with a recipe for Nutella Neopolitan Cookies which, I am sure, Le Befana would enjoy and help her stay fueled for her journey. Or Santa and is wonderful reindeers would surely enjoy an Italian Cookie on December 24.

NUTELLA NEAPOLITAN COOKIES – a sweet treat for La Befana

Recipe by Bernadette Course: Dessert
Servings

30

cookies
Prep time

30

minutes
Cooking time

11

minutes

Ingredients

  • 2and1.2 cups 2and1.2 all purpose flour

  • 1/2 tsp 1/2 baking powder

  • 1/2 tsp 1/2 salt

  • 2 sticks 2 unsalted butter

  • 3/4 cup 3/4 granulated sugar

  • 2 eggs 2 2 eggs

  • 1 and 1/2 teaspoon 1 and 1/2 vanilla extract

  • 1 tablespoon 1 raspberry jam

  • 1 drop 1 pink food coloring

  • 1 and 1/2 tablespoon 1 and 1/2 cocoa powder (I used Ghiradelli’s)

  • 2 tablespoons 2 Nutella

Preparation

  • In a large bowl beat the butter and sugar for 2 minutes. Add the egg, and vanilla extract and beat on high for 1 minute.
  • Add the flour, salt, and baking powder and stir until combined.
  • Remove the dough from the mixing bowl and divide into thirds, one will stay vanilla and the other two pieces will become strawberry and chocolate.
  • Return 1/3 of dough to the mixing bowl and add 1 drop of pink food coloring, 1 tablespoon of jam, and 1 and an additional 1/2 tablespoons of of flour. Stir until combined and a lovely pink color throughout.
  • Remove the pink dough and add 1/3 of dough to the same bowl. Add 1 and 1/2 tablespoons of cocoa powder and 2 tablespoons of nutella. Stir until completely combined.
  • Line a loaf pan with parchment paper leaving an overhand of paper. Pat the dough into the loaf pan – pat the strawberry dough, then the white dough, and finish with the nutella layer. Smooth the top and cover the pan. Chill at least 3 hours. I chilled overnight.
  • Remove the chilled dough and with a sharp knife cut the dough in half lengthwise and then slice each rectangle into 15 cookies.
  • Place the cookies on a parchment lined cookies sheet at least 3 inches apart. Brush each cookie with an egg white wash and sprinkle with sugar.
  • Bake for 11 to 13 minutes or until light brown. After removing from the oven, let the cookies cool on the cookie sheet before removing to a wire rack.
  • While the cookies are cooking add 2 cups of Ghiradelli melting candy and 4 tablespoons of Nutella to a steep bowl. Microwave on power level 5 for 1 minute. Stir the contents and microwave on power level 5 for an additional minute. Remove and stir until smooth.
    Dip the cooled cookies in to the nutella-chocolate mixture.

This is one delicious and very pretty cookie. The Nutella adds an additional almond taste to this traditional cookie. I hope that you enjoy it.

26 responses to “NUTELLA NEAPOLITAN COOKIES – a sweet treat for La Befana”

  1. This both sounds and looks amazing. I think I’ll bake some to take Tomy daughter’s at Christmas. My granddaughter loves Nutella, so I’m sure she’ll devour these.

Any comments or suggestions are appreciated. If you like this recipe, please give it to your friends.

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