Neapolitan Shortbread

    4 hours 57 minutes

    A delectable shortbread biscuit with gorgeous chocolate, pink and white stripes. As pretty to look at as they are delicious!

    2 people made this

    Serves: 72 

    • 225g butter, softened
    • 300g sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 310g plain flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon almond extract
    • 5 drops red food colouring
    • 30g baking chocolate, melted
    • 60g chopped walnuts

    Preparation:45min  ›  Cook:12min  ›  Extra time:4hours  ›  Ready in:4hours57min 

    1. In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt then stir into the creamed mixture.
    2. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion then stir until thoroughly mixed. Mix melted chocolate into second bowl, and walnuts into the third bowl.
    3. Line a 900g loaf tin with greaseproof paper and spread the pink dough evenly in the bottom of the pan. Spread the walnut dough evenly over the pink layer, and top with chocolate layer. Cover layered dough with greaseproof paper, and place in the fridge until firm, about 4 hours.
    4. Preheat oven to 180 degrees C.
    5. Turn out chilled dough by inverting tin then peel off greaseproof paper. With a sharp knife, cut dough lengthways in half. Slice each half of dough crossways into 6mm slices. Place slices on baking tray 2 1/2 cm apart.
    6. Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.

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    Reviews in English (93)


    Taste as good as they look!  -  06 Jan 2017


    Three words...Cute, Easy, Delicious! I loved the almond flavoring mixed with the chocolate and banana. (Banana extract in my case but you can mix and match whatever flavorings you have on hand that you think will taste good together. Lots of room for creativity here.) You only need to make one dough which was very easy, and then divide it into 3 equal parts to color and flavor as you wish. For the pink layer I used maraschino cherry juice, a couple drops of red food color, almond extract and finely chopped maraschino cherries in the dough - tasted great! For the chocolate layer I mixed in 3 Tblsp. of cocoa to the melted chocolate for a richer, darker color and flavor. I just added the banana extract to the white layer, easy as could be. Very versatile for different occasions and easily assembled in a loaf pan for surprisingly impressive results. Refrigerated for 4 hours and easily removed from the loaf pan, I cut the dough into 4 rows for smaller cookies as others suggested and very pleased with the size of the finished product. I baked the cookies for 8 minutes and loved the chewy, soft texture/results. They were the 'Belle of the Ball' on my cookie tray and the first to disappear! Thank you Missy for sharing and this one is a keeper for sure~  -  21 Dec 2004  (Review from Allrecipes USA and Canada)


    I found this recipe delicious!! I did change a few minor things.In the chocolate layer I put the nuts,in the vanilla layer I put packaged coconut, and left the red layer plain.Plastic wrap was used instead of waxed paper which made it easier to pull out of the pan for cutting into slices.  -  15 Jan 2002  (Review from Allrecipes USA and Canada)