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In a medium bowl, cream together the butter and sugar. Stir in
the eggs and vanilla. Combine the flour, baking powder, and
salt; stir into the creamed mixture. Divide dough equally into
three small bowls. Add almond extract and red food coloring to
one portion; stir until thoroughly mixed. Mix chocolate into
second bowl, and walnuts into the third bowl.
Line a 9x5 inch loaf pan with waxed paper, and spread almond
dough evenly in the bottom of the pan. Spread the walnut dough
evenly over the almond layer, and top with chocolate dough
layer. Cover layered dough with waxed paper, and place in the
refrigerator until firm, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Turn out chilled
dough by inverting pan; peel off waxed paper. With sharp knife,
cut dough lengthwise in half.
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