Neapolitan Cookies

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. Heat oven to 350 degrees. Line two baking sheets
with parchment paper. Unmold dough; remove plastic. Cut into 2- by 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 in an airtight container up to 2 weeks. Makes about 8 dozen cookies.