Neapolitan cookies

This beautiful biscuit resembles a popular type of tricolor ice cream.
Chocolate, pink and white stripes. Chocolate can be replaced if
necessary by cocoa powder.

200 g of butter, softened
1 1/2 cups of sugar
1 egg
1 tsp vanilla extract or vanilla sugar
2 1/2 glasses of flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. almond extract or Amaretto
5 drops of red food coloring
30 g confectionery chocolate without sugar, melt
1/2 cup finely chopped walnuts

In a small bowl, whip butter and sugar together. Stir in eggs and
vanilla. Mix flour, baking powder and salt; interfere with the whipped
mixture. Divide the dough into three identical bowls. Add almond
extract and red food color to one serving; Mix until smooth. Add the
chocolate to the second bowl, and walnuts to the third.

Lay out a rectangular shape measuring 25 x 15 cm (brick) parchment,
and evenly place the almond dough on the bottom of the mold. Spread
evenly the mixture with walnuts on top of the almond layer, and cover
everything with a layer of chocolate dough. Cover the dough layer with
parchment and place in the refrigerator until completely hardened, for
4 hours.

Preheat the oven to 180 ° C. Place the cooled dough overturned; remove
the parchment. Using a sharp knife, cut the dough along in half. Cut
each half of the dough into slices 1 cm wide. Place the slices on a
baking sheet 3 cm apart.

Bake for 10 to 12 minutes in a preheated oven until the cookie is
browned. Move it to the grate for cooling.