Napolitano Holiday Christmas Cookies

Napolitano Cookies Recipe:
Ingredients:
1 cup dried cherries
1 cup walnuts, coarsely chopped
FOR THE CLEMENTINE DOUGH
1 1/4 cups whole blanched almonds
1 cup confectioners' sugar
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons finely grated clementine zest and the juice of 1/2 a clementine
1 large egg
1 tablespoon freshly sqeezed grapefruit juice
1 1/2 cups all-purpose flour
FOR THE CHOCOLATE-ESPRESSO DOUGH
1 1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 tablespoon espresso powder (I use the Ferrara kind = DELICIOUS!)
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Directions:
Make the Clementine Dough: Place almonds and sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.
Place butter and zest in bowl of an electric mixer. Beat on medium speed until white and fluffy, 2 to 3 minutes. On low speed, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and grapefruit juice; combine. Wrap in plastic, and store, refrigerated, until ready to use.
Make the Chocolate-Espresso Dough: Sift flour, cocoa powder, and espresso beans in a large bowl; set aside.
In bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, and vanilla until creamy, 3 to 4 minutes. Working in additions, gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in plastic; store, refrigerated, until ready to use.
Line an 8-inch-square baking pan with plastic. In a large bowl, stir cherries into clementine dough. In another large bowl, stir walnuts into chocolate-espresso dough.
Press orange mixture into bottom of pan. Using an offset spatula, smooth top evenly. Spread chocolate mixture over orange mixture and smooth evenly. Cover pan with plastic; chill at LEAST 2 hours.
3.Heat oven to 350 degrees. Line two baking sheets with parchment paper. Unmold dough; remove plastic. Cut into bricks and place on cookie sheets with a little bit of space in between each one. Bake until firm to the touch, 12 to 15 minutes. Transfer cookies to a wire rack to cool. You can store these for up to 2 weeks in an airtight container (perfect for holiday/new years cookies!!!)

ENJOY :-)

Category:

Howto & Style

Tags:

• christmas
• christmas cookies
• holiday recipes
• new years eve
• foodwishes
• cookingwithdog
• sandra lee

[kcthecook1]

You seem so profesional I am amazed. I hope some one finds you on here hey never know. Great videos. I love them. Glad I found you. Take care Happy New Year. Im gonna try this

[CaitlinCooks]

Thanks so much - have a wonderful New Year!!! :-)

[letty225]

those look really good! i've been like favoriting all of ur vids to come back and cook everything up later!.. lol

[CaitlinCooks]

Haha - thanks :-) Starting w/ this video, I'm posting the written recipe so it's easier for everyone to follow along and make :-)

[Daydreamer717]

These look yummy! And very easy to make. I'll have to give these a try one day! :)

[CaitlinCooks]

Definitely try it out, they're fun to make!

[lana161961]

I am a liitle bit confused. On the video it doesnt show when you adding the flour in the CLEMENTINE DOUGH. Should I add a 1 1/2 cups of flour for FOR THE CLEMENTINE DOUGH as it showing on the recipe ?

[ThePaullett]

what is the measurement for the flour in the chocolate mixture?

[kcthecook1]

Thanks and you also

[kcthecook1]

Fantastic cookies yummmm

[CaitlinCooks]

Thanks - I think I've been cooking that long too haha!