15 oz. all ready pie crusts
1 c. ground almonds
1/4 c. powdered sugar
1/2 tsp. almond extract
1 egg white
2 oz. semi-sweet chocolate
1/2 c. powdered sugar
1/4 tsp. almond extract
3-4 tsp. milk

Allow pie crust to sit at room temperature for 15-20 minutes. In small bowl, combine almonds, powdered sugar, almond extract, egg white, and melted chocolate. Heat oven to 425 degrees.

Unfold pie crust and cut into 24 wedges. Place 1 1/2 teaspoons of mixture on each wedge at wide end. Roll up, starting at wide end. Place point side down on ungreased cookie sheet. Bake 12-14 minutes. Cool.

Mix powdered sugar, almond extract, and milk for glaze. Drizzle over crescents. Makes 48 pastries.