NEAPOLITAN COOKIES

FOR THE ORANGE-SABLE DOUGH:
1 1/4 cups blanched almonds
1 cup powdered sugar
3/4 cup unsalted butter
3 tablespoons grated orange zest
1 large egg
1 tablespoon fresh lemon juice
1 1/2 cups all-purpose flour
FOR THE CHOCOLATE-ESPRESSO DOUGH:
1 1/2 cups all-purpose flour
1/2 cup Dutch process unsweetened cocoa powder
1/2 tablespoon ground espresso beans
1 cup unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
OTHER INGREDIENTS:
1 cup dried cranberries, chopped
1 cup chopped walnuts

TO MAKE THE ORANGE SABLE DOUGH:
Place almonds and sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.

Place butter and zest in bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until white and fluffy, 2 to 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.

TO MAKE THE CHOCOLATE-ESPRESSO DOUGH:
In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside.

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

Line an 8-inch-square baking pan with plastic.

In a large bowl, stir cranberries into Orange-Sable Dough.

In another large bowl, stir walnuts into Chocolate-Espresso Dough.

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.

WHEN READY TO BAKE:
Heat oven to 350 degrees F. Line two baking sheets with parchment paper.

Unmold dough; remove plastic. Cut into 2 x 8-inch bricks; cut bricks into 1/4-inch-thick slices. Place slices on 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 baked cookies in an airtight container up to 2 weeks.

Makes about 8 dozen cookies
Adapted from source: Martha Stewart Living magazine