Ingredients

• 1.5 cups - flour
• 1/2 cup - Dutch process cocoa powder
• 1/2 tsp - espresso beans, finely ground (or instant coffee powder)
• 1 cup - unsalted butter
• 1 cup - confectioners' sugar (or powdered sugar)
• 1 tsp - pure vanilla extract
• For the orange-sable dough
• 1.25 cups - whole blanched almonds
• 1 cup - confectioners' sugar
• 3/4 cup - unsalted butter
• 3 tbsp - orange zest, finely grated (3-4 oranges)
• 1 - large egg
• 1 tbsp - lemon juice, freshly squeezed
• 1.5 cups - flour

How to Make Neapolitan Cookies

• Orange-sable dough:
• Place almonds and sugar in the bowl of a food processor. Process, until the mixture resembles coarse cornmeal. Set aside.
• Place butter and zest in a bowl. Beat on medium speed, for 2 to 3 minutes, until white and fluffy.
• On low speed, add almond mixture and beat for 10 to 15 seconds, until combined.
• Add egg and lemon juice; combine.
• Add flour and beat, until combined.
• Wrap in plastic and store refrigerated, until ready to use.
• Chocolate-espresso dough:
• Sift flour, cocoa powder and espresso beans in a large bowl. Set aside.
• In the bowl of an electric mixer, combine butter, sugar and vanilla. Beat for 3 to 4 minutes, until creamy.
• Working in additions, gradually beat in the flour mixture, scraping down from the sides of the bowl twice.
• Wrap in plastic and store refrigerated, until ready to use.
• Line an 8-inch square baking pan with plastic wrap.
• In a large bowl, stir cranberries into the orange-sable dough.
• In another large bowl, stir walnuts into the chocolate-espresso dough.
• Press the orange mixture into the bottom of the pan. Using an offset spatula, smooth the top evenly. Spread the chocolate mixture over orange mixture and smooth evenly.
• Cover pan with plastic and chill for at least 2 hours.
• Heat oven to 180 degree C. Line two baking sheets with parchment paper. Unmold the dough and remove the plastic.
• Cut into 2-by-8 inch bricks. Cut the bricks into 1/4-inch-thick slices. Place slices on sheets, spaced 1-1/2 inches apart.
• Bake for around 12 to 15 minutes, until firm to the touch. Transfer cookies to a wire rack, to cool.
• Bake or freeze remaining dough. Store in an airtight container for up to 2 weeks.
• Recipe Courtesy: Mareena's Recipe Collections