Ingredients:
1 package (2-crust) refrigerated pie crusts
1 cup ground almonds
1/4 cup powdered sugar
1 egg white
4 ounces semisweet chocolate, divided




Directions:
Let pie crust pouches sit at room temperature for 15 minutes. Melt 2 oz. of the chocolate in small saucepan over low heat. In small bowl, combine ground almonds, powdered sugar, egg white and melted chocolate.

Heat oven to 425 degrees. Unfold pie crusts and peel off top plastic sheets. Press out fold lines. Invert and remove remaining plastic sheets. Cut each crust into 24 wedges. Place 1/2 tsp. chocolate mixture on wide end of each wedge, and roll up, starting at wide end and rolling to opposite point. Place point side down on ungreased cookie sheets. Bake at 425 degrees for 8-13 minutes or until light golden brown. Cool completely.

Melt remaining chocolate in small saucepan over low heat. Drizzle over cooled pastries.

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