In a large
bowl of an electric mixer, cream together
the butter and sugar until light. Add the
egg and the vanilla and almond extracts and
blend well. Combine the flour, baking
powder, and salt. Add the flour mixture to
the butter mixture and blend thoroughly.
dough in half. Beat the melted chocolate
into one half of the dough, and the poppy
seeds into the remaining half. Wrap each
half with plastic wrap and refrigerate until
wax paper, roll out each half dough to a 9 x
14- inch rectangle. Invert the white poppy
seed dough onto the chocolate dough and peel
off the wax paper from the white dough.
Tightly roll up the dough, jelly-roll
fashion, peeling off the wax paper as you
roll. Wrap the roll with a plastic wrap and
refrigerate at least 1 hour, or freeze until
oven 350 degrees F. Carefully cut roll into
1/4- inch thick slices. Place the slices on
ungreased foil- lined baking sheets and bake
for 5 to 7 minutes or until lightly browned.
Transfer to racks to cool.