Marbled Neapolitan Cookies with Red Berries & Orange

Neutral Dough Base

• 200 g unsalted butter, softened
• 150 g light brown sugar
• 50 g white sugar
• 1 egg
• 1 tsp vanilla extract
• 320 g flour
• 1/2 tsp baking powder
• 1/2 tsp salt

Burgundy Dough Base (Red Berries)

• 40 g freeze-dried raspberry or blueberry powder (very finely blended)
  or
  60 g highly concentrated red berry purée (reduced in a saucepan)

Optional for deeper color: 1/4 tsp beetroot powder to intensify the magenta tone

Orange Dough Base (Passion / Citrus)

• 2 tbsp reduced passion fruit purée
• 1 tsp orange zest
• 1 tbsp extra flour (to balance the moisture)

Simpler option: 1 tsp mild turmeric + 1 tbsp orange juice

1. Neutral Base: Cream the butter with the sugars for 2–3 minutes. Add the egg and vanilla. Incorporate the flour, baking powder, and salt. Do not overmix to keep a crumbly, sandy texture.
2. Divide into Three Portions: Divide the dough into three equal parts. In one portion, incorporate the raspberry powder or reduced berry purée. In another portion, incorporate the passion purée and orange zest.
3. Marbling: Important: do not overmix. Take irregular pieces from the three doughs. Roughly press them together and roll into a log. Cut into portions. Lightly roll into balls without blending the colors.
4. Resting and Baking: Chill for at least 45 minutes; otherwise, the colors will merge during baking. Bake at 170°C (340°F) fan-assisted for 10–12 minutes. The edges should be just lightly golden, and the center still slightly soft.

Feel free to try our other gut-friendly recipes to mix things up and keep things delicious.