1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup almonds
1/8 teaspoon almond extract, optional
1/4 cup cocoa
4 1/2 teaspoons butter or margarine, melted
In large bowl, beat butter and sugar until creamy. Add egg and vanilla; beat until light and fluffy.
Stir together flour, baking powder and salt; add to butter mixture, beating until soft dough forms. Divide dough in half. Blend almonds and almond extract, if desired. Add cocoa and melted butter to remaining dough; blend well.
Divide each dough in half. Refrigerate, if necessary, until firm enough to handle. Between two pieces of waxed paper, roll one portion light-colored dough to 8-inch square; repeat procedure with one portion chocolate dough. Remove top sheets of waxed paper; invert light-colored dough onto chocolate dough. Peel off top sheet of paper. Roll up. Wrap both rolls in waxed paper or plastic wrap; refrigerate 4 to 5 hours or until firm.
Heat oven to 350 degrees. Cut rolls into 1/4-inch slices; place 2 inches apart on ungreased cookie sheet. Bake 9 to 12 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.
Variation: Stir in 1 tablespoon finely chopped and well-drained maraschino cherries into dough with ground almonds.
Nutrition facts per serving: 150 calories, 8 grams total fat, 4 grams saturated fat, 30 milligrams cholesterol, 110 milligrams sodium, 15 milligrams calcium, 17 grams carbohydrates, 2 grams protein
- Recipe from Hershey's Cocoa