Ingredients
2/3 cup butter, softened3/4 cup sugar1 large egg1 teaspoon vanilla extract1-3/4 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1/3 cup ground almonds1/4 teaspoon almond extract1/4 cup baking cocoa
Preparation
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.
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.
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.
