Method

In a mixing bowl, beat together butter and sugar until light and fluffy. Beat

in egg and

vanilla extract.
In a separate bowl, sift together flour, baking soda and salt.

Stir into

butter mixture until well blended. Set aside 1/3 of dough and place in another

mixing

bowl.
In the top of a double boiler over hot (not boiling) water, melt chocolate.

Stir

melted chocolate into 1/3 of dough. Stir candied fruit into remaining 2/3 dough

and form

into a 2" thick roll. Refrigerate about 2 hours.


On a lightly floured surface or between two sheets of waxed paper, roll chocolate

dough

into an 1/8"-thick square. Brush lightly with beaten egg white. Place roll

of white dough at

one end of the chocolate dough and roll up so that the chocolate dough covers

the white

dough. Refrigerate the double roll.

To cook:


Pre-heat oven to 375*F. Remove dough from the refrigerator and slice into 1/4"

slices

with a sharp knife. Place on ungreased cookie sheets and bake about 10 minutes.

Allow to

cool for 1 minute on the baking sheet and remove to wire racks to cool completely.


Store

in airtight containers at room temperature for about 2 weeks.