Neapolitan Cookies

Ingredients:

• 1 cup dried cranberries, roughly chopped
• Orange Sablé Dough at room temperature (recipe follows)
• 1 cup walnuts, coarsely chopped
• Chocolate Espresso Dough at room temperature (recipe follows)

Orange Sable Dough:

• 1 1/4 cup whole blanched almonds
• 1 cup confectioners' sugar
• 3/4 cup (1 1/2 sticks) unsalted butter
• 3 Tbsp finely grated orange zest (2 to 3 oranges)
• 1 large egg
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 cups all-purpose flour

Chocolate Espresso Dough:

• 1 1/2 cups all purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 Tbsp finely ground espresso beans
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup confectioners' sugar
• 1 teaspoon pure vanilla extract

How to Prepare:
Neapolitan Cookies:
1) Line an 8 inch square baking pan with plastic wrap. In a large bowl, stir cranberries into Orange Sablé dough. In another large bowl, stir walnuts into chocolate espresso dough.

2) Press orange mixture into bottom of pan. Using an offset spatula, smooth top evenly. Spread chocolate mixture over orange mixture, and smooth evenly. Cover pan with plastic. Chill at least 2 hours.

3) Heat oven to 350°. Line two baking sheets with parchment paper. (I used cooking spray oops Martha Stewart would tsk tsk me hehe) Unmold dough; remove plastic. Cut into 2-by-8 inch bricks; cut bricks into 1/4-inch-thick slices. Place slices on baking sheets, spaced 1 1/2 inches apart. Bake until firm to the touch, 12 to 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store cookies in an air-tight container up to 2 weeks.

Orange Sable Dough:
1) Place almonds and sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.

2) Place butter and zest in bowl of an electric mixer. Beat on medium speed until white and fluffy, 2-3 minutes. On low speed, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and lemon juice; combine. Add flour; beat until combined. Wrap in plastic and store, refrigerated, until ready to use.

Chocolate Espresso Dough:
1) In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside.

2) In bowl of an electric mixer, combine butter, sugar, and vanilla until creamy, 3-4 minutes. Working in additions, gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in plastic and store, refrigerated, until ready to use.