In a food processor, with a standard utility blade, chop almonds, chocolate
and sugar until finely ground. Add butter and coffee crystals. Mix until
chocolate mixture is a paste. (Can use a hand mixer in place of a food
processor.) Set aside. On a lightly floured surface, roll thawed dough into
a 10x14 inch rectangle. Carefully transfer dough onto a greased baking
sheet. Spread chocolate mixture lengthwise down center third of dough. With
kitchen shears or a sharp knife, make 2 inch long cuts (or until cuts hit
filling) at 1 inch intervals down both of the 14 inch sides. Fold strips
diagonally over filling, overlapping strips to give a braided look. Pinch
dough to seal seams. Brush dough with melted butter. Let rise in warm area
until puffy (1 hour). Bake at 375* for 20-25 minutes or until golden brown.
Remove from oven to cool on wire rack. When cool drizzle with glaze and
melted chocolate (if desired).
Glaze: Mix together 2 cups of powdered sugar with 1-2 tablespoons strong
coffee.
Posted to Bakery-Shoppe Digest by Laura Rottmayer
<rottmayer@worldnet.att.net> on Feb 08, 1998
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