Chocolate Marzipan Pinwheels

From Woman's Day Specials: Holiday Cookies (2000). Slightly modified (doubled and changed direction of roll for a larger cookie).

These are also good half-dipped in chocolate as with the Chocolate_Dipped_Stars.

Ingredients

See Master_Butter_Cookie_Dough
14 oz (about 1 1/3 cup) almond paste or marzipan, broken into small pieces (Note: canned works much better and is already soft, so it doesn't need to be broken!)
1/2 cup cocoa powder
2 tbsp egg white
1 tsp almond extract

Prepare Master_Butter_Cookie_Dough
Measure out a firmly packed cup of butter cookie dough
In large bowl, with electric mixer at medium speed, beat 1 cup dough, marzipan, cocoa, egg white, and almond extract about 3 or 4 minutes, until smooth
Place remaining dough between two sheets of waxed paper and roll out to a 20 inch by 15 inch rectangle
Repeat with chocolate dough in two more sheets of waxed paper
Remove top sheet of paper from each rectangle; invert chocolate dough on top of the plain dough and gently press together
Remove paper from top of chocolate dough. Starting with the short side, roll dough up tightly, jelly-roll fashion. Keep log wrapped in waxed paper and chill for 2 hours or until firm
Preheat oven to 300 (F). Using a sharp knife, cut log into 1/4 inch-thick slices. Arrange slices at least 1/2 inch apart on ungreased cookie sheets. Bake 15 to 20 minutes, or until pale golden
Cool a few minutes on baking sheets, then transfer to wire racks to cool completely