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Cookies without Nuts
Neapolitan cookies
Neapolitans (cookies filled with fruit marmalade or jelly; wth wine or maraschino glaze)
Originated from: Naples, Campania, Italy
Occasion: Any time
Contributed by: Taken from "Desserts and Salads" by Gesine Lemcke (1920)

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For Neapolitan paste (pastry dough)
5 ounces almonds, blanched
4 egg yolks
1 pound flour
3/4 pound butter
1/2 pound powdered sugar, plus another tablespoon
1 whole egg and 1 egg yolk
Peel of 1 lemon

For egg wash

For Filling
Fruit marmalade or jelly

For Glaze
Wine or maraschino glaze


For Neapolitan Paste

Scald 5 ounces almonds in boiling water and let them lay for a few minutes; then remove the brown skins and pound the almonds fine in a wedgewood mortar with the yolks of 4 eggs and 1 tablespoonful powdered sugar.

Sift 1 pound flour on a pastry board, make a hollow in center, put in 3/4 pound butter, 1/2 pound powdered sugar, the almonds, 1 whole egg and 1 yolk and the finely chopped peel of 1 lemon; work this into a stiff paste and set it for 1 hour on ice before using.

For Neapolitans

Take Neapolitan paste, roll it out thin, brush over with egg and bake in buttered tins to a light brown color.

When done cut the cake into two pieces; spread one piece with fruit marmalade or jelly and lay the other over it.

Cut the whole into small pieces, pour over a wine or maraschino glaze and set them for a few minutes in the oven.


This recipe was taken from "Desserts and Salads" by Gesine Lemcke. It was published by D.Appleton and Company in New York in 1920. For the complete copyright-free cookbook visit www.Gutenberg.org.... Photo: Mary Melfi.

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