Sweet Almond Chocolate Rolls

Yield: 8 rolls

1     recipe Yeasted Sweet Dough (page 57)
1     recipe Almond Paste (page 51),
       room temperature
4    ounces chopped bittersweet or semisweet
      chocolate
      egg wash (1 large egg plus
      1 teaspoon water, whisked well)
Sugar Glaze
1    cup confectioners’ sugar, sifted
2    to 3 tablespoons milk (any fat variety)
¼   teaspoon pure vanilla extract
      sliced/slivered almonds, lightly
      toasted, for sprinkling on top

Nutritional information per roll:
Calories 613 (40% from fat) • carb. 82g • pro. 14g • fat 28g • sat. fat 9g • chol. 67mg • sod. 231mg calc. 78mg • fiber 5g

1. Roll the dough out to a 16 x 12-inch rectangle. Cover loosely with plastic wrap. Allow to rest for 10 minutes.
2. While the dough is resting, put the almond paste on a piece of parchment paper and roll out to a rectangle about the same size of the dough (it is OK if it is smaller. It does not need to be perfect).
Place the almond paste on top of the dough rectangle, keeping borders as even as possible.
Sprinkle the chopped chocolate evenly on top of the almond paste and dough.
3. Brush with the egg wash on the exposed dough border. Roll up the dough, in a jelly roll fashion, starting with the long end closest to you. Roll away from you and make the seam to be the bottom of the roll. Press to seal. Cut into 8 pieces, cutting about every 2 inches, to make 8 even rolls. Transfer to a parchment-lined baking pan and cover loosely with plastic wrap. Allow to rest for 20 to 30 minutes.
4. While the rolls are resting, preheat oven to 350°F with the rack in the middle position. When the rolls have sufficiently rested, uncover and brush the top and sides with the egg wash. Put into the preheated oven and bake until evenly golden, about 20 minutes.
5. While the rolls are baking, prepare the sugar glaze. Put all ingredients into a small mixing bowl and whisk well, ensuring that there are no lumps. Reserve.
6. Remove the rolls from the oven and allow to cool slightly. Once ready to serve brush with the sugar glaze and sprinkle with the almonds. Cool slightly to allow the glaze to set. Serve warm or room temperature.