1/2 cup butter, softened
1 cup granulated sugar
1 egg, beaten
1 teaspoon almond extract
1-1/2 cups cake flour
1/2 teaspoons baking soda
1/4 teaspoon salt
1 ounce unsweetened chocolate
1 cup mixed candied fruit, finely chopped
1 egg white, beaten
In a mixing bowl, beat together butter and sugar until light and fluffy. Beat
in egg and
In a separate bowl, sift together flour, baking soda and salt.
butter mixture until well blended. Set aside 1/3 of dough and place in another
In the top of a double boiler over hot (not boiling) water, melt chocolate.
melted chocolate into 1/3 of dough. Stir candied fruit into remaining 2/3 dough
into a 2" thick roll. Refrigerate about 2 hours.
On a lightly floured surface or between two sheets of waxed paper, roll chocolate
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
dough. Refrigerate the double roll.
Pre-heat oven to 375*F. Remove dough from the refrigerator and slice into 1/4"
with a sharp knife. Place on ungreased cookie sheets and bake about 10 minutes.
cool for 1 minute on the baking sheet and remove to wire racks to cool completely.
in airtight containers at room temperature for about 2 weeks.