Ingredients

Instructions

  1. Heat oven to 350º.
  2. In a small bowl, combine ground almonds, powdered sugar, and almond extract.
  3. Stir in egg white.
  4. Melt chocolate in a small dish and stir into almond mixture, mixing in well.
  5. Allow crust to come to room temperature (or if you can't wait to get started, heat for about 20 seconds on defrost in your microwave).
  6. Unfold/ unroll both pie crusts as directed on package (if you are making your own pie crusts, form both of them in a round circle measuring 11" across).
  7. Place one pie crust on top of the other (this is just to simplifiy the amount of cutting you will do, you can do it one layer at a time if you like) and place on cutting board.
  8. Cut crusts in half, in half again making 4 sections, in half again, making 8 wedges, and then each of the eight wedges, cut in thirds, creating 24 wedges.
  9. Place about 1/2 teaspoon of almond filling at the wide end of each wedge.
  10. If you chose to stack the crusts, roll the top layer first, roll up starting with widest end of wedge, rolling to opposite point.
  11. Place point side down on ungreased cookie sheet.
  12. Repeat with second layer.
  13. These cookies can be placed quite close to each other as the will shrink just a little while baking.
  14. I usually have 24 cookies on one cookie sheet.
  15. Bake in preheated oven for 10 minutes or until very light golden brown.
  16. Remove from cookie sheet to a wire cooling rack that has waxed paper underneath.
  17. Cool completely.
  18. In a small bowl, make glaze by mixing powdered sugar, almond extract and stirring in milk gradually to reach desired glazing consistency (I like mine a little thicker).
  19. Drizzle glaze over cooled cookies.