lumicero/recipes-ing2inst huggingface dataset:
Title: Krispy Kreme Bread Pudding I
Ingredients:
- 9 eggs
- 2 sugar
- 1/2 vanilla
- 1 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/2
- 1/4
- 3
Instructions:
1. Butter a 2-quart baking dish and set aside.
2. Cut doughnuts into 1/2-inch cubes and spread evenly in baking dish.
3. In a bowl, whisk together remaining ingredients and pour over doughnuts.
4. Let rest 1 hour.
5. Preheat oven to 350 degrees.
6. Make a water bath for the pudding by placing the baking dish in a shallow, ovenproof pan.
7. Fill pan with warm water.
8. Place in oven and bake for 70 to 75 minutes; center should be firm.
9. Serve warm or cold.
Title: Peanut Brittle Bread Pudding
Ingredients:
- 2 sugar
- 3/4 butter
- 2 margarine
- 1 heavy whipping cream
- 1 light corn syrup
- 1 salt
- 4 vanilla
- 1/2 egg
- 1 milk
- 1 brown sugar
- 1/2 butter
- 1/4 margarine
Instructions:
1. Heat all caramel sauce ingredients except vanilla to boiling in heavy 4-quart Dutch oven over medium heat, stirring constantly; reduce heat slightly.
2. Boil about 30 minutes, stirring frequently until sugar is dissolved and mixture is light caramel colored.
3. Stir in vanilla.
4. Cool about 30 minutes.
5. Heat oven to 350 degrees.
6. Grease bottom and side of 1-quart casserole with shortening.
7. Place 2 cups of the bread cubes in casserole.
8. Sprinkle with half of the peanut brittle; repeat with remaining bread cubes and peanut brittle.
9. Beat egg in small bowl.
10. Stir in milk, brown sugar, and butter.
11. Pour over bread mixture.
12. Bake uncovered 23-30 minutes or until golden brown.
13. Serve with caramel sauce and whipped cream.
Title: Chocolate Orange Cupcakes
Ingredients:
- 3 hot water
- 1/4 all-purpose flour
- 1 1/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 orange
- 1 eggs
- 2 granulated sugar
- 3/4 buttermilk
- 1/2 vanilla extract
- 1/2 unsalted butter
- 1/4 bittersweet chocolate
- 6 unsalted butter
- 1 confectioners' sugar
- 2
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Line 12 standard muffin cups with paper liners.
3. In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
4. Sift the flour, baking powder, baking soda, and salt together into a bowl.
5. Using the finest rasps of a hand held grater, grate the zest from the orange into the bowl. Set aside.
6. In a large bowl, whisk together the eggs and granulated sugar until well combined.
7. Whisk in the buttermilk and vanilla, then the dissolved cocoa.
8. Whisk in the melted butter, then the dry ingredients.
9. Using a tablespoon, divide the batter among the muffin cups filling each about half full.
10. Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes.
11. Let cool completely on a wire rack.
12. Remove the cupcakes from the pan.
13. To make the frosting, melt the chocolate in a double-boiler or in the microwave and let cool to room temperature.
14. Meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes.
15. Beat in the melted chocolate until combined.
16. Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.
17. Refrigerate the cupcakes until 30 minutes before serving to set the frosting.
Title: Peach Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking powder
- 1/2 non-fat powdered milk
- 1 1/4 vanilla extract
- 1 sea salt
- 1 eggs
- 1/2
- 3
- 1/2
Instructions:
1. Mix flour, sugar, baking powder, non-fat dry milk, and pink himalayan sea salt in a stand mixer or had mixer with a paddle attachment, except the peaches.
2. Add peach juice, vanilla extract, peach extract, vegetable oil, eggs, and mix until incorporated and free of lumps. Scrape bowl in between mixing.
3. Add peaches and mix until well incorporated.
4. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
5. Variations:
6. You could layer the cake with cream cheese frosting, peach preserves, fresh peaches and whipped cream on the outside. It’s super delish, when you do this.
7. You could make a peach simple syrup by mixing 1 cup of sugar and 1 cup of hot peach juice. Cool down and spritz the cake (with a mini spray bottle) with the simple syrup for a more moist and flavorful cake.
Title: Lightened Butterscotch Pudding
Ingredients:
- 1 cornstarch
- 2 1/2 2% low-fat milk
- 1 1/2 dark brown sugar
- 1 vanilla extract
- 1 1/2 kosher salt
- 1/8 butter
- 2
- 1
Instructions:
1. Whisk 1/4 cup whole milk and the cornstarch in a bowl; set aside.
2. In a saucepan, combine remaining whole milk and reduced fat milk, and bring to a simmer over medium heat.
3. Meanwhile, whisk 1 cup brown sugar, the vanilla extract, salt, and 2 yolks into the cornstarch mixture.
4. Gradually whisk the warmed milk into the cornstarch mixture, then return everything to the saucepan; cook over medium heat to a beginning boil, stirring constantly with the whisk.
5. Cook, stirring constantly, until mixture is thick, 1 minute.
6. Remove from heat, add 1 tablespoon butter, and stir until the butter melts.
7. Chill 3 hours before serving; cover surface with plastic wrap to prevent skin from forming.
Title: Baby Strawberry-Banana-Pineapple Soup
Ingredients:
- 1 -2 strawberry
- 3 bananas
- 1/4 pineapple
- 1 water
Instructions:
1. Remove strawberry stems and then wash the berries. Slice each banana into 4 to 6 pieces. Cut the pineapple into berry-size chunks.
2. Put everything into a 4-quart pot and cook, covered, on high or about 6 minutes, stirring once. Carefully pour the mixture from the pot into a strainer with a bowl underneath to save the juice.
3. Pour the cooked fruit into a blender. Puree until smooth using 1/4 to 1/2 cup juice to adjust consistency.
4. Pour into two ice cube trays and cool. Wrap, freeze, and defrost cubes as needed.
Title: Vanilla Wafers
Ingredients:
- 1 butter
- 1 1/2 sugar
- 3 eggs
- 3 flour
- 3 baking powder
- 1 milk
- 2 vanilla
Instructions:
1. Cream together butter and sugar.
2. Add eggs and beat.
3. Mix in flour and baking powder.
4. Add milk and vanilla.
5. chill over night.
6. roll thin and cut out shapes.
7. Bake 350 for 8 - 10 minutes till delicately brown around edges.
8. Cool and frost with favorite icing.
Title: Ab's Chocolate Silk Pie
Ingredients:
- 12 silken tofu
- 2 chocolate chips
- 1/3 brewed coffee
- 1 vanilla
- 1 honey
- 1 graham cracker crust
Instructions:
1. Place tofu and honey into a blender or food processor.
2. Melt chocolate chips and coffee liquor together until smooth in a double boiler. Remove from heat and stir in vanilla. Pour over tofu and whizz/blend the mixture until completely smooth, stopping to scrape down the sides of the bowl occasionally.
3. Pour into a pie crust and chill until firm, at least 2 hours.
Title: Strawberry Soup
Ingredients:
- 1 fresh strawberries
- 1 sour cream
- 1 half-and-half cream
- 1/4 granulated sugar
- 2 brandy
- 1/2 vanilla extract
Instructions:
1. Wash & hull strawberries, then put the berries & the rest of the ingredients in a blender & process 45 seconds or until smooth.
2. Serve in chilled cups.
Title: Praline Pecan Pumpkin Cheesecake
Ingredients:
- 8 cream cheese
- 3/4 sugar
- 1/4 brown sugar
- 3 eggs
- 1 pumpkin
- 1 pumpkin pie spice
- 1 vanilla
- 1 graham cracker crust
- 1 pecans
- 2 brown sugar
- 1 butter
- 1 corn syrup
Instructions:
1. For the topping- In a frying pan over medium heat, melt butter, corn syrup and brown sugar. As it melts, mix in the chopped pecans and cook to coat about 3-5 minutes. Turn off heat and begin filling.
2. For the filling- In a large bowl, beat cream cheese, white and brown sugar until smooth. Add pumpkin, vanilla, eggs and pie spice and mix until combined, scraping the sides of the bowl as necessary.
3. Pre-heat over to 400°F
4. Pour filling mixture into pie crust. Carefully crumble pecans and gently add to the top of the pie filling. Cook at 400°F for 10 minutes. Reduce temp to 350°F and continue cooking approx 55 minutes, until toothpick comes out clean. Cool in refrigerator 4 hours or overnight for best flavor.
Title: Banana Nut Cake
Ingredients:
- 1 sugar
- 1/2 margarine
- 1 egg
- 1 baking soda
- 2 bananas
- 4 flour
- 2 baking powder
- 1 pecans
- 1 vanilla
- 1 margarine
- 1/3 powdered sugar
- 3 milk
- 3 vanilla
- 1/2
Instructions:
1. Beat together sugar, margarine and egg.
2. Add and stir in soda, milk and bananas.
3. Add flour, baking powder, crushed nuts and vanilla.
4. Bake about 25 minutes at 375 degrees.
5. Melt margarine. Then add powdered sugar, milk and vanilla. Keep at low heat until golden. Stir until smooth and spread on cake.
Title: Better Than Nestle Toll House Chocolate Chip Cookies!
Ingredients:
- 1/2 unsalted butter
- 1 brown sugar
- 3 sugar
- 1 egg
- 2 vanilla extract
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 3/4 flour
- 1 1/2 instant coffee
- 12
Instructions:
1. With electric mixer, blend the butter with both sugars until fluffy.
2. Mix in the egg and the vanilla extract.
3. Add dry ingredients to mixture- blend well.
4. Stir in chocolate chips.
5. With your hands, form 1 1/2" to 2" balls and place widely apart on greased cookie sheets (I sprayed my cookie sheets with PAM- the kind with flour in it for baking).
6. Bake at 375 degrees for 8-10 minutes.
7. Makes approximately 20 cookies.
8. Enjoy!
Title: Pantry Peanut Butter Balls
Ingredients:
- 1 powdered milk
- 1/2 peanut butter
- 1/2 honey
Instructions:
1. Mix all ingredients in a bowl. Roll into 1" balls. Cover and let rest for a few minutes.
2. Eat!
Title: Poppy Seed Cake
Ingredients:
- 1 eggs
- 4 poppy seed
- 1/2 boiling water
- 1 instant coconut pudding mix
- 1
Instructions:
1. Mix poppyseed and boiling water together.
2. Add remaining ingredients and beat about 4 minutes.
3. Bake in bundt pan at 350 for 40-45 minutes.
Title: Ukranian Poppy Seed Cake
Ingredients:
- 3/4 poppy seed
- 1 milk
- 1/2 butter
- 1 1/3 sugar
- 3 eggs
- 2 unbleached flour
- 1 baking powder
- 1/2 salt
- 1/2 vanilla
- 1 lemon zest
Instructions:
1. Heat poppyseeds and milk in a small saucepan over medium heat. Remove from heat just before milk begins to boil. Let stand until milk reaches room temperature.
2. Preheat over to 350 degrees.
3. Cream together the butter and sugar. Add eggs one at a time, beating well after each addition.
4. Sift together the dry ingredients (flour, baking powder and salt).
5. AIn thirds, alternately beat into the butter and sugar the dry ingredients and milk. Add the vanilla and lemon zest at the end.
6. Lightly butter 2 loaf pans and split batter between pans. Bake 40-50 minutes until a toothpick or knife inserted comes out clean.
Title: Honey Lime Fruit Toss
Ingredients:
- 1 DOLE® Banana
- 1 lime zest
- 1 fresh lime juice
- 1 honey
- 1
- 1/4
- 2
- 1
Instructions:
1. Drain pineapple; reserve 1/4 cup juice.
2. Combine pineapple chunks, mandarin oranges, banana, kiwi fruit and strawberries in large serving bowl.
3. Stir together reserved pineapple juice, lime peel, lime juice and honey in small bowl. Pour over salad; toss to coat.
Title: Rhubarb Sprinkle
Ingredients:
- 4 rhubarb
- 1 strawberry Jell-O gelatin dessert
- 1 sugar
- 1 water
- 1 coconut
- 1/2 butter
- 1/2
- 3/4
Instructions:
1. Sprinkle ingredients in a 9-13 pan in order listed.
2. DO NOT MIX.
3. Bake at 325 for 25 min or til rhubarb is tender.
4. Serve with whipped topping.
Title: Old-Fashioned Pound Cake
Ingredients:
- 1 butter
- 6 eggs
- 3 white sugar
- 3 white flour
- 1 heavy whipping cream
- 2 vanilla
Instructions:
1. Preheat your oven to 350 degrees. Grease and flour a loaf pan (9"X3"). With an electric mixer, cream butter, sugar and eggs until fluffy. Add the flour one half cup at a time along with a little cream and keep on mixing until you have incorporated all of the flour. Now add the vanilla. Mix. Pour into your prepared loaf pan. Bake for 50 minutes or until the cake has risen, has a golden crust and when you check it with a toothpick, the pick comes out clean. If you have moist batter stuck to the toothpick you need to bake it a bit longer. Add 5 minutes and check again.
2. Let the cake cool standing upright in the pan for 15 minutes. Then turn the pan on its side and gently tip it to coax the cake out. Then stand the cake back upright and let it cool completely.
Title: Banana Treat Dessert
Ingredients:
- 125 ready-to-serve custard
- 125 bananas
- 2 marshmallows
- 100 lemon juice
Instructions:
1. Beat the cream until soft peaks form.
2. Fold cream into the custard.
3. Slice bananas and dip in lemon juice.
4. Halve most of the marshmallows, leaving a few for decoration.
5. Fold the banana slices and halved marhmallows into the custard/cream mixture.
6. Divide evenly between 4 dishes or leave in 1 larger dish.
7. Chill in fridge for an hour or longer. Can also be eaten straight away.
8. Decorate with the remaining marshmallows before serving.
Title: Zucchini Chocolate Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 3/4 eggs
- 2 buttermilk
- 1/2 vanilla
- 1 flour
- 1/4 baking soda
- 2 1/2 salt
- 1 zucchini
- 1 chocolate chips
- 2 walnuts
- 3/4
- 1/2
Instructions:
1. Cream butter then add oil and sugar; mix.
2. Add next 8 ingredients; mix well.
3. Fold in the chips and nuts by hand.
4. Put in a greased and floured 9 x 13 pan.
5. Bake at 325° for 1 hour or until done.
Title: Mango Mousse
Ingredients:
- 150 mango puree
- 10 sugar
- 7 gelatin sheets
- 50
Instructions:
1. Soak the gelatin in water.
2. Heat the mango puree in a pan.
3. Add gelatin to it slowly.
4. Boil for 3 minutes.
5. Keep aside.
6. When it cools, mix it with sugar and whipped cream.
7. Keep it in the fridge for a minimum of 2 hours.
8. Serve.
Title: Chocolate Cookies
Ingredients:
- 1/4 shortening
- 4 granulated sugar
- 2 vanilla
- 2 eggs
- 4 flour
- 2 baking powder
- 2 salt
- 1/8 powdered sugar
Instructions:
1. Melt the shortening and the chocolate in a saucepan over medium-low heat.
2. Add the sugar and vanilla directly to the pan, stirring with a spoon (be careful not to scratch the pan-I would recommend plastic).
3. Scrape into a large bowl.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the remaining ingredients, excluding the powdered sugar.
6. Chill the dough for several hours.
7. Form into generously rounded teaspoon balls.
8. Roll in powdered sugar.
9. Place on a pan lined with parchment paper.
10. Bake for 8-9 minutes at 350 degrees.
Title: Chocolate Chip Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 kosher salt
- 1/2 unsalted butter
- 1/2 sugar
- 1/2 dark brown sugar
- 1 egg
- 1 vanilla
- 1 chocolate chips
- 1 walnuts
Instructions:
1. Preheat oven to 350°F.
2. Whisk dry ingredients; set aside.
3. Combine wet ingredients with a hand mixer on low.
4. To cream increase speed to high and beat until fluffy and the color lightens.
5. Stir the flour mixture into the creamed mixture until no flour mixture is visible.
6. Now add the chocolate chips and the chopped walnuts.
7. Fill cookie scoop with dough.
8. (Us a #40 cookie scoop; it measures 2 tablespoons of dough) press against side of bowl pulling up to level dough.
9. Drop 2-inches apart onto baking sprayed with nonstick spray.
10. Bake 11-13 minutes (on center rack).
11. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Title: Banana Pudding Cake
Ingredients:
- 2 bananas
- 18 instant banana pudding mix
- 3 1/2 eggs
- 4 water
- 1 pecans
- 1/4 instant banana pudding mix
- 1/2
- 16
- 3 1/2
Instructions:
1. Cake Directions:
2. Mash bananas. Mix in order of ingredients listed.
3. Bake according to instructions on cake mix.
4. Topping Directions:
5. Mix whipped topping and pudding together, spread layer between the two cakes.
6. Use remaining to cover cake, decorate with vanilla wafers.
Title: Brownie Bombs!
Ingredients:
- 4 unsalted butter
- 1/2 sugar
- 1 2/3 vanilla extract
- 1/2 eggs
- 3 all-purpose flour
- 3/4 cream cheese
- 1 egg
- 1 all-purpose flour
- 4 vanilla extract
- 1/4 walnut pieces
- 1/2
- 1/2 - 1
Instructions:
1. Preheat oven to 350°F.
2. Coat an 8"x8"x2" baking pan with non-stick cooking spray.
3. Set aside.
4. In a saucepan, melt the unsweetened chocolate and butter over low heat.
5. Remove from heat.
6. Stir in 1-1/3 cups of sugar and the 1/2 teaspoon vanilla extract.
7. Cool the mixture for 15 minutes.
8. Beat in eggs and 3/4 cup flour.
9. In a mixing bowl, mix the remaining 1/3 cup sugar, cream cheese the 1 egg and 4 teaspoons all-pupose flour & 1/4 teaspoon vanilla extract.
10. In prepared pan, spread 2/3 of the chocolate batter in the pan.
11. Spoon cream cheese layer over batter.
12. Dollop with remaining chocolate batter.
13. Bake in a 350F oven for 20 minutes.
14. Sprinkle with semi-sweet chocolate pieces.
15. Bake for 12 minutes more.
16. Cool.
17. Cover; store in refrigerator.
18. Let the chilled dessert stand at room temperature for 30 minutes before serving.
19. Control yourselves - it is worth it!
Title: Chocolate Fondue
Ingredients:
- 4 evaporated milk
- 1/4 half-and-half
- 4 mini marshmallows
- 1/4 corn syrup
- 1 butter
- 1
Instructions:
1. Place all ingredients in a microwave safe fondue pot or glass bowl.
2. Heat for 30 second increments, stirring until melted.
3. If using fondue pot, place in holder and light tea light to keep chocolate mixture warm.
4. Serve with fruit, pound cake, cheesecake squares, or anything else that sounds good!
Title: Cranberry Almond Bundt Cake
Ingredients:
- 6 3/4 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 8 unsalted butter
- 7 almond paste
- 1 granulated sugar
- 4 eggs
- 1 vanilla
- 1/4 cranberries
- 1 1/2 powdered sugar
Instructions:
1. Preheat oven to 350, position rack in center of oven.
2. Grease and flour a 10-12 cup bundt or kugelhopf pan (or 12 1-cup mini bundt pans) Sift together the flour, baking powder and salt.
3. With a stand mixer (with paddle) or a hand mixer, beat butter and almond paste on medium speed until smooth and soft- 2 minutes.
4. Add sugar and beat until light and fluffy- 2 minutes.
5. Beat in eggs one at a time, scraping after each addition.
6. Beat in vanilla.
7. With mixer on low, alternate adding flour mixture and milk, beginning and ending with the flour.
8. Scrape down as necessary.
9. Beat about 20-30 seconds until batter os completely smooth.
10. Fold in cranberries with a rubber spatula.
11. Spoon batter into pan, spread evenly.
12. Run a knife through batter to eliminate air pockets.
13. Bake until wooden skewer inserted in the center of the cake comes out clean- 40-45 minutes (20 minutes for mini cakes), Set pan on rack to cool for 20 minutes, invert cake on rack to release cake, cool completely.
14. Serve at room temperature with a dusting of powdered sugar.
Title: Love Layers Chocolate Brownies
Ingredients:
- 3/4 all-purpose flour
- 3/4 salt
- 1/4 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 eggs
- 3 vanilla extract
- 2 white chocolate chips
- 3/4
Instructions:
1. Preheat oven 350.
2. Combine flour, cocoa, and salt in small bowl. Beat butter, granulated sugar, and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into greased 8x8 baking pan. Sprinkle white morsels over top. Beat remaining egg and reserved 3/4 cup batter until light in color. Stir in semi-sweet morsels. Spread evenly over white chocolate morsel topping.
3. Bake 30-35 mins or until center is set. Let cool completely in pan.
Title: Dark Chocolate Mocha Brownies
Ingredients:
- 2 brown sugar
- 1 butter
- 3 eggs
- 1 instant coffee granules
- 2 vanilla extract
- 1 flour
- 1 baking powder
- 1/2 salt
- 1/2 bittersweet chocolate
- 6 butter
- 1/4 sour cream
- 3 vanilla extract
- 2 confectioners' sugar
- 2 3/4 - 3 bittersweet chocolate
- 2
Instructions:
1. In a mixing bowl, combine brown sugar and butter. Beat in eggs, one at a time. Add coffee and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; add to sugar mixture and mix well. Stir in chocolate. Spread into a greased 13 x 9 x 2 inch baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
2. For frosting, combine the butter, sour cream and vanilla; mix well. Gradually stir in sugar until frosting is smooth and reaches desired consistency. Frost brownies. Sprinkle with grated chocolate.
Title: Pumpkin Mousse
Ingredients:
- 1 pumpkin
- 2 sugar
- 3/4 ground cinnamon
- 1/3 vanilla
- 2 white chocolate chips
- 1 milk
- 1/3 cream cheese
- 1/3 confectioners' sugar
- 1 solid-pack pumpkin
- 1 heavy whipping cream
Instructions:
1. Cut top off pumpkin; scoop out and discard seeds. In small bowl, combine sugar and 1/2 teaspoon cinnamon; sprinkle inside of pumpkin. Replace pumpkin top. Place on a baking sheet. Bake at 400° for 25-30 minutes or until crisp-tender. Cool on a wire rack.
2. Meanwhile, microwave vanilla chips with milk at 70% power; stir until smooth. Cool to room temperature.
3. In a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, orange peel, reserved melted chips and remaining cinnamon. Fold in whipped cream. Spoon into pie pumpkin.
4. Refrigerate leftovers.
Title: Raspberry Tofu Pudding
Ingredients:
- 1/4 honey
- 2 vanilla
- 1 soft tofu
- 12
Instructions:
1. Throw all your ingredients in the food processor (you might want to break up the tofu a bit) and blend till smooth.
2. I found some tofu stuck around the edges so scraping that down to the bottom helps.
3. When finished taste and add a bit of extra honey if needed.
Title: Chocolate Almond Crescent Cookies
Ingredients:
- 1 powdered sugar
- 1 chocolate chips
- 1/4 powdered sugar
- 1/2 milk
- 1
- 1/3
- 1/2
- 1/4
- 3 -4
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.