Ingredients:

• 1.5 cups – flour
• 1/2 cup – Dutch process cocoa powder
• 1/2 tsp – espresso beans, finely ground (or instant coffee powder)
• 1 cup – unsalted Butter
•

Method:

1. Orange-sable dough:
2. Place almonds and sugar in the bowl of a food processor. Process, until the mixture resembles coarse cornmeal. Set aside.
3. Place butter and zest in a bowl. Beat on medium speed, for 2 to 3 minutes, until white and fluffy.
4. On low speed, add almond mixture and beat for 10 to 15 seconds, until combined.
5. Add egg and lemon juice; combine.
6. Add flour and beat, until combined.
7. Wrap in plastic and store refrigerated, until ready to use.
8. Chocolate-espresso dough:
9. Sift flour, cocoa powder and espresso beans in a large bowl. Set aside.
10. In the bowl of an electric mixer, combine butter, sugar and vanilla. Beat for 3 to 4 minutes, until creamy.
11. Working in additions, gradually beat in the flour mixture, scraping down from the sides of the bowl twice.
12. Wrap in plastic and store refrigerated, until ready to use.
13. Line an 8-inch square baking pan with plastic wrap.
14. In a large bowl, stir cranberries into the orange-sable dough.
15. In another large bowl, stir walnuts into the chocolate-espresso dough.
16. Press the orange mixture into the bottom of the pan. Using an offset spatula, smooth the top evenly. Spread the chocolate mixture over orange mixture and smooth evenly.
17. Cover pan with plastic and chill for at least 2 hours.
18. Heat oven to 180 degree C. Line two baking sheets with parchment paper. Unmold the dough and remove the plastic.
19. Cut into 2-by-8 inch bricks. Cut the bricks into 1/4-inch-thick slices. Place slices on sheets, spaced 1-1/2 inches apart.
20. Bake for around 12 to 15 minutes, until firm to the touch. Transfer cookies to a wire rack, to cool.
21. Bake or freeze remaining dough. Store in an airtight container for up to 2 weeks.
22. Recipe Courtesy: Mareena’s Recipe Collections