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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 vanilla extract. In a separate bowl, sift together flour, baking soda and salt. Stir into butter mixture until well blended. Set aside 1/3 of dough and place in another mixing bowl. In the top of a double boiler over hot (not boiling) water, melt chocolate. Stir melted chocolate into 1/3 of dough. Stir candied fruit into remaining 2/3 dough and form into a 2" thick roll. Refrigerate about 2 hours.
On a lightly floured surface or between two sheets of waxed paper, roll chocolate dough 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 the white dough. Refrigerate the double roll about 2 hours.
Pre-heat oven to 375*F. Remove dough from the refrigerator and slice into 1/4" slices with a sharp knife. Place on ungreased cookie sheets and bake about 10 minutes. Allow to cool for 1 minute on the baking sheet and remove to wire racks to cool completely. Store in airtight containers at room temperature for about 2 weeks.
1-2 of 2 reviews
A cookie baker Dec 4, 2011
Would not make this again.
Made these cookies and they were a disastor. They are extremely tempermental and only half of them came out. The taste wasn't worth the work. Would absolutely not do again. 1 star
A cookie baker in Buffalo, NY Dec 14, 2003
Would make this again.
I just made this cookie and we loved it. The chocolate did not roll out easily, however I just placed it around the inner portion of the cookie, and it did turn out well. I will indeed make these cookies again. I served them to company and now she is going home with a copy of this recipe. Thank you for making it available! 5 stars
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