NEAPOLITAN COOKIES

2 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon liquid red food coloring
1/2 cup chopped pecans or walnuts, lightly toasted
1 square ( ounce.) unsweetened chocolate, melted

Line the bottom and sides of a 9x5x3-inch loaf pan with waxed paper.

Mix flour, baking powder, and salt together with a wire whisk.

In another bowl, cream butter and sugar. Add egg and vanilla. Add flour mixture. Combine completely.

Divide the dough into thirds. To first third add almond extract and red food coloring. Spread evenly in bottom of pan.

To second dough add nuts. Spread second layer in pan.

For third portion, add chocolate. Put chocolate dough on top of other doughs. Spread evenly. Cover pan and refrigerate overnight.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Remove the dough from the loaf pan and peel off the waxed paper. Cut the dough into two pieces lengthwise. Slice the lengthwise pieces into 1/8 inch slices. Place on an ungreased or parchment-paper-lined cookie sheet approximately one inch apart.

Bake for 10-12 minutes. Cool on wire racks.

Makes approximately 5 dozen cookies