Despite having no sugar or fat, these muffins are moist and delicious. I occasionally substitute mango-peach applesauce for plain applesauce to enhance the flavor of the muffins. Fantastic diabetic recipe! The whole wheat flour can also be substituted with all-white flour.
| Prep Time: | 45 mins |
| Cook Time: | 12 mins |
| Additional Time: | 4 hrs 33 mins |
| Total Time: | 5 hrs 30 mins |
| Servings: | 72 |
| Yield: | 6 dozen |
Ingredients
- 1 cup butter, softened
- 1 ½ cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon almond extract
- 5 drops red food coloring
- 1 (1 ounce) square unsweetened chocolate, melted
- ½ cup chopped walnuts
Instructions
- In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl.
- Line a 9×5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart.
- Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.
Nutrition Facts
| Calories | 63 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 46 mg |
| Sugars | 4 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
These were so fun to make! I was worried the layers would bleed but it was surprisingly so easy to get right! I thought the unsweetened baking chocolate gave that layer a bit of a strange, bitter taste which I wasn’t a huge fan of. I did like the addition of the almond, but I wish there was another stronger flavor in there, like maybe if the almond was the plain layer? Or if that layer could be vanilla and the pink strawberry? I think that could pair nicely and would be closer to a more traditional neapolitan. I added more walnuts than the recipe called for, too. I think the amount specified you would hardly be able to taste them at all. Otherwise; near perfect.
kids love it
Cookies from my 50’s childhood. They’re still good.
I had originally wrote a bad review, but I tried the recipe again and it worked. I did change a couple of things though: 1) I don’t like cookies with a texture, so I decided to switch walnuts for coconut extract 2) For me, the baker’s chocolate part of the cookie didn’t taste too good (when baked) so I decided to switch out baker’s chocolate for cocoa powder. Other than that, this is a really fun and easy recipe, great for a rainy day!
What a fun cookie! Very tasty first time making easy and delicious!
To be honest, these looked very fancy and I was very unconfident and didn’t think that I could make them. However, they turned out great and my family loved them. I even made them again to bring them to school for the open house we were having and put it on the snack table. Everyone loved them. The only problem: they turn out very small. I suggest doubling the recipe if you want big cookies. That’s all. 5 stars.
These cookies look so good. Bit of a pain to make but well worth it. They taste good too.
I used strawberry extract for the pink, left out almond and used crushed walnuts and cashews. The kids love it, but I found it a bit too sweet for my taste. Will make again because of popular demand!
I will definitely be making these again and again
I made and chilled over night easy and taste great will be add to my cookie collection my family loved them
Similar to a shortbread and just as delicious.
for the pink side I used strawberry extract and red food color. made it closer to the ice cream flavors. Awesome!
This Is an awesome recipe! Love it! Added a little extra almond and extra chocolate.
I love this recipie. It is one of my fav to make and my family loves it. I do a little bit of tweaking as my family it not a nut kinda of cookie person. I use 2 tablespoons of chopped marcchino cherries for the the red part of the cookie and I use the multi colored parcellis instead of the nuts. Its always comes out the same everytime and they do not last long. Thank you for the reicipe. I love this.
Use real cocoa chocolate next time, bar chocolate was too light. Flavours blend well and will make them again…high five!
Too much trouble for a simple butter cookie! Cute idea, but the taste wasn’t there to make this a “5”!
I finally tried these cookies and while not entirely blown away by them, I think they have great potential. I did as another baker suggested and used banana extract on the white layer (yum); I also chopped in my mini food processor 4 maraschino cherries and added to the pink layer (yum). I found these cookies to be rather large so next time I will add a bit more flour so that they don’t spread so much, chill the whole cookie tray before baking and cut into 3 bars instead of 2. I also think they need a some sort of finish- I’ll try melting white chocolate wafers, and drizzling over the top.
These had always been intimidating for me to try and make them; however, the recipe seemed easy enough, so I tried it. Boy I’m glad I did. I was so proud of the way they came out!! Thank you for sharing!!
Thick cut or thin cut they taste delicious.
I have been making these for years. It is a staple at Christmas. This recipe was published in a Southern Living magazine back in the late 80’s or early 90’s. Easier to make than it looks and it has a high yield. Great with coffee or hot chocolate.
I made the recipe per the instructions and they turned out wonderful! They were very easy to make and made such a pretty display when packaged up to give to friends. Will definitely make these again.