Ingredients: Unsalted butter, Granulated sugar, Egg yolk, Vanilla extract, All-purpose flour · 120 min cook time · 150kcal · $5.51
Ingredients
113g Unsalted butter, 75g Granulated sugar, 1ea Egg yolk, 0.5tsp Vanilla extract, 125g All-purpose flour, 0.25tsp Salt, 15g Freeze-dried strawberries, 15g Cocoa powder, 1ea Egg white
Instructions
1. Start by making the vanilla dough. Ensure your butter is at room temperature, soft enough to hold an indent from your finger.
2. Add the room temperature butter and granulated sugar to a stand mixer. Mix on medium speed until fluffy. This may take a few minutes, so be patient.
3. Scrape down the sides of the bowl. Add the egg yolk and vanilla extract to the mixture. Mix until fully combined.
4. In a separate bowl, whisk together the all-purpose flour and salt. Add this dry mixture to the wet ingredients in the stand mixer.
5. Cover the mixer with a towel before mixing to prevent flour from scattering. Mix just enough until the dough comes together. Do not overmix, as this can make the cookies tough.
6. Lay a large piece of plastic wrap on your work surface. Transfer the vanilla dough onto the plastic wrap. Press the dough into a half-inch thick patty, forming a 5x10 inch rectangle. Use a rolling pin to ensure even thickness and to contain the dough within the plastic wrap.
7. Wrap the dough in plastic wrap and place it in the fridge to chill. This allows the dough to properly hydrate.
8. Next, make the strawberry dough. Use freeze-dried strawberries for a natural and concentrated flavor. Pulse the freeze-dried strawberries in a food processor until they reach a flour-like consistency.
9. Follow the same method as the vanilla dough: cream butter and sugar, add egg yolk, then add the strawberry powder, flour, and salt. Form into a 5x10 inch rectangle, wrap in plastic, and chill.
10. Finally, make the chocolate dough. Incorporate cocoa powder into the flour mixture. Follow the same steps as the vanilla dough: cream butter and sugar, add egg yolk, then add the cocoa-flour mixture. Form into a 5x10 inch rectangle, wrap in plastic, and chill.
11. Once all three doughs are chilled (preferably for 24 hours, but overnight is fine), unwrap the vanilla dough. Use a ruler and a knife to make half-inch tick marks on the top and bottom of the dough. Cut the dough into nine half-inch strips, ensuring straight edges.
12. Repeat the cutting process for the strawberry and chocolate doughs, creating nine half-inch strips of each flavor.
13. To assemble the checkerboard pattern, start with a chocolate strip, then a strawberry strip, then a vanilla strip. Lightly brush egg white on top of the strips to help them adhere. Repeat the pattern for the next layer, alternating the colors to create the checkerboard effect (e.g., vanilla, strawberry, chocolate).
14. Once you have a log of three layers, wrap it tightly in plastic wrap and chill again. This allows the layers to adhere to each other. You can freeze the logs at this point and thaw them when ready to bake.
15. When ready to bake, unwrap the chilled dough logs. Cut the logs into about 1/3-inch thick slices. You should get about 24 cookies per log.
16. Place the sliced cookies on a baking sheet lined with parchment paper. Bake at 350°F for 12 to 13 minutes. Rotate the pans halfway through baking.
17. Let the cookies cool slightly on the baking tray to firm up before transferring them to a wire rack to cool completely.
18. Enjoy your beautiful and delicious Neapolitan checkerboard cookies! You'll taste every distinct flavor: chocolate, strawberry, and vanilla.