Have filo sheets unrolled and covered with a damp cloth.
Mix ground almonds, cinnamon and sugar together.
In another small bowl, combine chopped chocolate and toasted almonds.
Lay out one sheet of filo. Brush generously with melted butter. Sprinkle on some
of the ground almond mixture. Lay another filo sheet on top. Brush with butter and
proceed as with the first sheet. Once on top layer, brush again with butter. Place
chocolate/almond mixture on the lower third of the stacked filo sheets. Lift the
pastry gently over the chocolate to cover it. Fold in the left and right edges of
the filo about 2 inches towards the center. Roll from the bottom in jellyroll fashion.
Place seam side down on a lightly greased baking sheet.
Bake for 35-40 minutes until
Let cool before slicing. Use a serrated knife. Dust with icing sugar before serving,
if desired. Cool thoroughly.