Colorful, soft, and full of almond flavor, these Neapolitan Almond Layer Bars are a showstopper dessert made with three distinct layers—pink, white, and chocolate—held together with apricot preserves and topped with silky chocolate. A stunning classic with bakery-style charm!
Why You’ll Love This Recipe:
If you love almond pastries, tender cakes, and nostalgic Italian cookies, this one’s for you. These bars combine elegance and fun—perfect for holidays, parties, or gifting. They’re rich, beautiful, and freeze incredibly well, making them the ultimate make-ahead treat.
Neapolitan Almond Layer Bars
Neapolitan bars, sometimes called rainbow cookies or Italian flag cookies, are a beloved bakery staple. Despite their cookie name, they’re actually three thin, fluffy almond cake layers—pink, white, and chocolate—stacked with apricot preserves and finished with a glossy chocolate coating.
Their origins trace back to Italian-American bakeries, where almond paste reigned supreme and vibrant desserts were a proud tradition. This modernized version keeps the soul of the classic but updates the instructions for home bakers and simplifies the layering.
What makes this recipe so delicious is the almond paste. It provides unmatched flavor and a delicate texture, and when combined with whipped egg whites, it creates a rich-yet-airy base.
The red, white, and chocolate layers aren’t just for looks. Each brings subtle variation: the pink with its fun hue, the white as a creamy neutral base, and the chocolate with that deep cocoa note. Apricot preserves offer a thin fruity contrast, and the bittersweet chocolate shell seals the whole masterpiece.
The step-by-step bake-chill-stack method keeps each layer tender without becoming dry. Chilling under a weighted baking sheet fuses the layers perfectly for clean slicing and elegant presentation.
This recipe is time-intensive, but most of it is inactive chill time. You can prep it over a day or two, and it’s perfect for the freezer. Wrapped tightly, these bars stay moist and flavorful for weeks.
Their beautiful layers make them ideal for special occasions, but don’t wait for one. They also pair incredibly with an afternoon espresso or tea.
Trust us—once you taste that blend of almond, fruit, and chocolate in every bite, you’ll want to make a double batch.
Servings: Makes about 36 bars
Time:
- Prep Time: 40 minutes
- Bake Time: 30 minutes (10 min per layer)
- Chill Time: 9 hours (including overnight)
- Total Time: 10 hours 10 minutes
Ingredients:
- 4 large eggs, separated
- 1 cup granulated sugar
- 1 (7-oz) tube almond paste
- 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 27 drops red food coloring
- 1 1/2 tablespoons cocoa powder
- 1 (12-oz) jar apricot preserves, heated and strained
- 7 oz fine-quality bittersweet chocolate, chopped
Instructions:
- Preheat oven to 350°F. Line a 9×13-inch baking pan with wax paper (leave overhang) and spray with nonstick spray.
- In a stand mixer fitted with a whisk attachment, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar until glossy stiff peaks form. Transfer to another bowl.
- Switch to paddle attachment. Combine almond paste and remaining 3/4 cup sugar. Add butter and cream until smooth, about 3 minutes.
- Add egg yolks and almond extract, mixing well. Then beat in flour and salt until just combined.
- Gently fold in half of the egg whites, then the second half.
- Divide batter into three bowls. Tint one pink with red food coloring. Stir cocoa powder into another. Leave the third plain.
- Bake each layer separately: spread one batter into the prepared pan, bake for 8–10 minutes or until set. Let cool 5 minutes, then transfer to wire rack. Repeat with remaining layers.
- Once all layers are cool, place pink layer on wax paper. Spread with half the apricot preserves. Add white layer and repeat with remaining preserves. Top with chocolate layer. Wrap and weigh down with a baking sheet. Refrigerate overnight.
- Melt half the chocolate and spread over top. Chill 15 minutes. Flip bars onto another wax-lined sheet. Melt remaining chocolate and spread on new top. Chill 30 minutes or until firm.
- Trim edges if desired, then slice into bars.
Tips:
- Use gel food coloring for vibrant pink.
- Press gently when stacking layers to avoid breaking.
- To slice cleanly, dip knife in hot water and wipe between cuts.
- Bars freeze beautifully—just layer with wax paper and wrap tightly.
