Posted by: Nancy K 11-08-99 6:46 AM
Neapolitan Cookies
2 1/2 cups all-purpose flour
1 cup butter or margarine, softened
1 1/2 cups white sugar
1 egg
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon almond extract
5 drops red food coloring
1 (1 ounce) square unsweetened chocolate
1/2 cup chopped walnuts
Beat flour, butter, sugar, egg, baking powder, vanilla and salt together at low speed until just mixed. Mix at medium speed for 3 minutes.
Divide dough equally into three small bowls.
Add almond extract and red food color to one portion; stir until thoroughly mixed.
In 1-quart saucepan over low heat, melt chocolate.
Mix chocolate into second bowl, and walnuts into third bowl.
Line a 9" by 5" loaf pan with waxed paper and spread almond dough evenly in pan.
Then spread walnut dough and finally, chocolate dough.
Cover layered dough with waxed paper and place in refrigerator until firm, about 4 hours.
Preheat oven to 350 degrees F. 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" slices.
Place slices on cookie sheet one inch apart.
Bake 10 to 12 minutes until light brown.
Remove to wire racks to cool.