NEAPOLITAN COOKIES ITALIAN RECIPES

Steps:

• 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 9x5 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.

Steps:

• Line the bottom of a loaf pan with waxed paper.
• With an electric mixer combine flour, sugar, butter, egg, baking powder, vanilla, and salt; beat for 3 minutes.
• Divide the cookie dough into 3 equal parts.
• Part 1: mix in the almond or hazelnut extract and 5 drops red food coloring (this is the pink/red dough).
• Part 2: mix in the chopped walnuts or pistachios (this is the white dough).
• Part 3: mix in the cocoa (this is the brown dough).
• Preheat the oven to 350°.
• In the loaf pan, spread each part of the dough one on top of the other, pink, white, and chocolate; cover the pan and refrigerate for at least 4 hours.
• After chilling, turn out the dough from the pan and cut loaf lengthwise in half, then crosswise, then cut pieces of dough to make about 15 cookies from each piece.
• Bake each batch for 8-10 minutes.
• Makes about 60 cookies.