This is such an easy cookie that is not as sweet as alot of cookies. Use any brand ready pie crust or your own recipe. Cute shape of a rolled up crescent roll but with a great chocolate almond filling. Fun addition to your cookie platters.
- Heat oven to 350º.
- In a small bowl, combine ground almonds, powdered sugar, and almond extract.
- Stir in egg white.
- Melt chocolate in a small dish and stir into almond mixture, mixing in well.
- 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).
- 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).
- 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.
- 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.
- Place about 1/2 teaspoon of almond filling at the wide end of each wedge.
- If you chose to stack the crusts, roll the top layer first, roll up starting with widest end of wedge, rolling to opposite point.
- Place point side down on ungreased cookie sheet.
- Repeat with second layer.
- These cookies can be placed quite close to each other as the will shrink just a little while baking.
- I usually have 24 cookies on one cookie sheet.
- Bake in preheated oven for 10 minutes or until very light golden brown.
- Remove from cookie sheet to a wire cooling rack that has waxed paper underneath.
- Cool completely.
- 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).
- Drizzle glaze over cooled cookies.