Average Rating: 4.375TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch
YIELD: about 5 dozen.Ingredients
- 2/3 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup ground almonds
- 1/4 teaspoon almond extract
- 1/4 cup baking cocoa
Instructions
- 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half; add almonds and almond extract to one portion. Add cocoa to remaining portion.
- 2. Roll out each portion between two sheets of waxed paper into a 16x8-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Place almond layer over chocolate dough. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Refrigerate overnight or until firm.
- 3. Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.
Nutrition Facts
1 each: 46 calories, 2g fat (1g saturated fat), 9mg cholesterol, 29mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein.
