Neapolitan Cookies

Directions

• 1. Using electric mixture at high speed beat the butter till creamy and pale yellow. Add sugar and continue beating till sugar is all dissolved. Now lower the blender speed and blend in egg, vanilla and salt. Add in sifted flour and baking powder mixture gradually till just combined. Additional Notes: Do not over mix the flour.
• 2. Divide the dough in three equal parts. Mix cocoa powder and coffee in 1 tbsp warm water. Mix one portion dough with almonds and coffee mixture. Mix portion two dough with 2 drops of food color. Mix nutmeg with the third portion of dough.
• 3. Line a medium size loaf pan with a sheet of wax paper or cling sheet. Add coffee dough layer at the bottom , level it with spectula. Add second layer of nutmeg dough and finally add last layer of pink colored dough. (You can arrange these layers in any order you like). Refrigrate until firm - overnight or 12-14 hours.
  4. Preheat the oven at 350 degrees. Line baking sheets with Silicon sheets or baking paper. Remove dough from loaf pan, cut lengthwise and then cut into 1/4 inch slices crosswise to make strip cookies.
• 5. Arrange cookies on cookie sheet keeping 1-2 inch distance between cookies.
  6. Bake for 15-18 minutes or till cookies are set and pale gold on the bottom. To ensure even baking, make sure to turn the cookie tray half way through baking.