Neapolitan Cookies

Just continuing with my Christmas in July theme, these are easy, colourful and good!

2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1 1/2 cups sugar
1 egg
1 tsp vanilla
***
1/2 tsp almond extract
5 drops red food colouring
1/2 cup finely chopped walnuts
1 square unsweetened chocolate, melted and cooled to room temperature

1. In a smal mixing bowl stir together flour, baking powder and salt; set the mixture aside.
2. In a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.  Add sugar and beat till fluffy.  Add egg and vanilla; beat just till combined.  Slowly add the flour mixture, beating on medium speed about 3 minutes or till combined.
3. Line a 9 x 5 x 3 inch loaf pan with waxed paper, allowing the ends of the paper to hang over the sides of the pan; set aside.  Divide the dough into 3 portions.  To one portion of the dough, stir in the almond extract and red food colouring; pat onto the bottom of the pan.  To another third of the dough, stir in chopped nuts; pat evenly over pink dough in pan.  To the remaining third of the dough stir in melted chocolate; pat evenly onto nut dough.  Cover and chill at least 4 hours or till dough is firm enough to slice.
4. Lift the waxed paper to remove the chilled dough from the pan; remove the waxed paper.  Cut the dough in half lengthwise, then slice each half crosswise into 1/8 to 1/4 inch thick slices.  Arrange the slices about 1 inch apart on an ungreased cookie sheet. (A stone one if you have it)
5. Bake in a 350 oven for 10 to 12 minutes or till edges are firm and light brown.  Cool on cookie sheet for 1 minute.  Transfer cookies to a wire rack to cool completely.  Makes 72 to 84 cookies.