| 1 | Preheat oven to 325 °F. |
| 2 | Spread almonds on a baking sheet and bake for 12 to 14 minutes, or until lightly toasted. |
| 3 | Set aside. |
| 4 | stir together flour, sugar, baking powder, baking soda and salt. |
| 5 | Whisk together eggs, egg whites and vanilla, and add to the dry ingredients. |
| 6 | Mix just until smooth. |
| 7 | In a small bowl, combine cocoa, instant coffee and 4 tsp. water. |
| 8 | Divide the dough in half. |
| 9 | To one half, add the cocoa mixture and melted chocolate. |
| 10 | Mix just until incorporated. |
| 11 | To the other half, stir in almond extract and almonds. |
| 12 | place half of the almond dough on a well-floured work surface. |
| 13 | Pat into a 4x8 inch rectangle. |
| 14 | Top with half of chocolate dough. |
| 15 | Roll up into a log b, then roll back and forth to form a 14 inch log, 1 ?inches thick. |
| 16 | Repeat with the remaining doughs. |
| 17 | Place the logs on a prepared baking sheet. |
| 18 | Bake for 20 to 25 minutes, or until firm to the touch. |
| 19 | Transfer the logs to a rack to cool. |
| 20 | Reduce the oven temperature to 300 °F. |
| 21 | cut the logs diagonally into ?inch slices. |
| 22 | Stand the slices upright on the baking sheet and bake for 40 more minutes. |
| 23 | Let cool before storing in an air tight container. |
| 24 | * this makes 2 loaves. |
| 25 | For easy doubling of this recipe, make 2 recipes, one all almond and one all chocolate. |
| 26 | * before putting chocolate dough on top of almond dough, brush a little water between them. |
| 27 | Also, an egg white whisked with a little water brushed on logs before baking gives them a nice look. |
| 28 | * from eating well magazine nov/dec 1992 * submitted by sandy gamble on fri, 17 nov 1995 233849 ~0700 |
