Chocolate Almond Snail Rolls

Sweet Snail Dough
1/4 cup warm milk (110°-115°F)
3 tablespoons + 1 teaspoon sugar, divided
1 package active dry yeast (2 1/4 teaspoons)
3 cups flour
1/2 teaspoon salt
3 room temperature eggs
12 tablespoons softened butter

Chocolate-Almond Filling
1 cup sliced almonds, divided
8 ounces finely chopped semi-sweet chocolate
1 1/2 cups sugar
1 cup softened butter
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt

Garnish
3 ounces melted semi-sweet chocolate

Sweet Snail Dough
Place milk and 1 teaspoon sugar in a small bowl and stir to combine. Sprinkle yeast over milk and set mixture aside for 10 minutes till foamy. Combine flour, remaining sugar and salt at low speed till combined. While continuing to mix at low speed, add yeast mixture and eggs, one at a time, and mix till combined. Add butter, 1 tablespoon at a time and beat at medium speed for 1 minute. Remove paddle attachment and replace with dough hook. Knead dough at medium speed for 3 minutes till smooth and elastic. Transfer dough to a buttered bowl, turning dough to coat top. Cover bowl with a towel and let rise in a warm, draft-free place for 1 hour till doubled in bulk. While dough is rising, make chocolate-almond filling.

Chocolate-Almond Filling
In food processor, place 3/4 cup sliced almonds and chocolate. The remaining sliced almonds will be used to top the rolls. Process almonds and chocolate for 30-45 seconds till mixture is finely ground. Add sugar to mixture and pulse on and off several times to combine. Add butter, extracts and salt to filling and process for 30-45 seconds, till blended. Set filling aside at room temperature till ready to assemble the rolls.

Assembly
Butter a 9x13 inch pan. On a floured work surface, roll the dough into a 20x10 inch rectangle. Using a small metal offset cake spatula, spread filling on the surface of dough. Starting with a long end, roll dough up jelly-roll style. With a large, sharp knife, cut roll into 12 even pieces. Place rolls, cut side up, into prepared pan. Cover pan with a towel and let rolls rise in a warm, draft-free place for 3 hours till doubled in bulk. Position a rack in the center of oven and preheat to 350°F. Sprinkle rolls with remaining sliced almonds. Bake rolls for 35-40 minutes, till they are golden brown. Cool rolls in pan on a rack for 20 minutes. Remove rolls from pan and allow them to cool on rack.

Garnish
Fill a small parchment cone with the melted chocolate. Drizzle chocolate over rolls.

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