INGREDIENTS

INSTRUCTIONS

Preheat oven to 325 degrees F. Spread almonds on a baking sheet and
bake for 12 to 14 minutes, or until lightly toasted. Set aside.  Stir
together flour, sugar, baking powder, baking soda and salt. Whisk
together eggs, egg whites and vanilla, and add to the dry  ingredients.
Mix just until smooth. In a small bowl, combine cocoa,  instant coffee
and 4 tsp. water. Divide the dough in half. To one  half, add the cocoa
mixture and melted chocolate. Mix just until  incorporated. To the
other half, stir in almond extract and almonds.  Place half of the
almond dough on a well-floured work surface. Pat  into a 4x8 inch
rectangle. Top with half of chocolate dough. Roll up  into a log b,
then roll back and forth to form a 14 inch log, 1 1/2  inches thick.
Repeat with the remaining doughs. Place the logs on a  prepared baking
sheet. Bake for 20 to 25 minutes, or until firm to  the touch. Transfer
the logs to a rack to cool. Reduce the oven  temperature to 300 degrees
F.  Cut the logs diagonally into 1/2 inch slices. Stand the slices
upright on the baking sheet and bake for 40 more minutes. Let cool
before storing in an air tight container.  This makes 2 loaves. For
easy doubling of this recipe, make 2  recipes, one all almond and one
all chocolate. Before putting  chocolate dough on top of almond dough,
brush a little water between  them. Also, an egg white whisked with a
little water brushed on logs  before baking gives them a nice look.
From Eating Well Magazine  Nov/Dec 1992 * Submitted By SANDY GAMBLE
<SCG@INDIRECT.COM>  On FRI,  17 NOV 1995 233849 ~0700 (MST)  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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