15 oz. pkg. Pillsbury all-ready pie crusts
1 c. ground almonds
1/4 c. powdered sugar
1/2 tsp. almond extract
1 egg white
1 1/2 c. semi-sweet chocolate chips

GLAZE:

1/2 c. powdered sugar
1/4 tsp. almond extract
3 to 4 tsp. milk

Allow crust pouches to sit at room temperature for 15 to 20 minutes. In small bowl, combine ground almonds, 1/4 cup powdered sugar, 1/2 teaspoon almond extract, egg white and melted chocolate; blend well.

Heat oven to 425 degrees. Unfold each pie crust; peel off top plastic sheets. Press out fold lines. Invert and remove remaining plastic sheets. Cut each crust into 24 wedges. Place about 1/2 teaspoon of almond mixture at wide end of each wedge. Roll up, starting at widest of almond mixture at wide end of each wedge.

Roll up, starting at widest point. Place point side down on ungreased cookie sheets. Bake at 425 degrees for 10 to 14 minutes or until light golden brown. Cool completely.

In small bowl, combine 1/2 cup powdered sugar, 1/4 teaspoon almond extract and enough milk for desired glaze consistency. Drizzle over cooled pastries. 4 dozen pastries.