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1
Preheat oven to 375.
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2
For bread, lightly spray mini loaf pan w/ nonstick cooking spray.
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3
Coarsley chop almonds and 1/2 Celsius white chocolate chips; place in medium bowl; set aside.
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4
Unroll one package of the bread dough on lightly floured surface; do not stretch.
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5
Lightly beat egg white and water in a small bowl; brush over dough.
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6
Grate half of the semi-sweet chocolate chips evenly over dough.
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7
Sprinkle w/ almond/white chocolate mixture; roll lightly w/ rolling pin, pressing mixture into the dough.
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8
Unroll remaining package of bread dough directly over first dough layer, matching edges and rolling lightly to seal.
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9
Brush dough lightly w/ a portion of the egg white mixture.
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10
Grate remaining chocolate morsels over dough and sprinkle w/ remaining almond/white chocolate mixture; roll lightly w/ rolling pin.
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11
Starting at narrow edge, rol dough up tightly; pinch edges to seal.
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12
Slice roll into four equal portions; place seam side down in loaf pans.
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13
Make a deep cut down the length of each loaf w/out cutting through the ends.
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14
Brush loaves w/ remaining egg whites.
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15
Bake 25-30 minutes or until golden brown.
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16
Remove from oven; cool in pan 5 minutes.
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17
Remove loaves from pan; cool completely.
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18
To make drizzle, melt 1/2 c white chocolate chips and 1 tsp vegetable oil in saucepan and drizzle over tops of bread.
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19
Sprinkle w/ remaining almonds and chocolate chips.
