start the first notch at 1-inch, then proceed with notches every 3 inches. using a pizza cutter or metal pastry scraper, cut a line from the bottom left corner notch to the top left corner notch to create a triangle.
once all the triangles are cut, cut a 1-inch notch in the bottom center of each triangle. spread the bottom as wide as the notch will allow to create flaps. starting with the spread flaps, roll the dough up jelly log style, gently pulling the tip of the triangle as you roll towards it. if you are using the chocolate and/or almond paste filling, slice the chocolate block into rectangles about 