Recipe from Stephanie Rasner
- 2 1/2 cup flour
- 1 1/2 cup sugar
- 1 cup margarine or butter softened
- 1 egg
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp almond extract
- 5 drops red food color
- 1 square unsweetened chocolate
- 1/2 cup chopped California walnuts
Pre-heat oven to 350 degrees. With mixer at low speed, Beat all ingredients until just mixed. At medium speed, beat 3 minutes. Divide dough into three sections.
Add almond extract and red food color to one portion: stir until thoroughly mixed.
In a 1 qrt saucepan over low heat, melt chocolate. Mix chocolate into second portion; mix California walnuts with remaining portion. Line 9" X 5" loaf pan with wax paper and spread almond dough evenly in pan. Then spread walnut dough and finally the chocolate dough.
Cover layered dough in pan with waxed paper and place it in the refrigerator until firm. about 4 hours. invert pan over board to turn out chilled dough and peel off wax paper. With a sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4" slices. Place cookies on sheet 1" apart. Bake 10-12 minutes until light brown,