1. Preheat oven to 400°F (200°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray; set aside. Combine egg and water in (2-cup/500-mL) Prep Bowl; whisk well and set aside. Unroll one crust onto Pastry Mat. Roll crust to a 12-in. (30-cm) circle using Baker's Roller®. Spacing closely together, cut 10 disks from crust using (3-in./7.5-cm) Biscuit Cutter. Gather and roll dough scraps to an even thickness; cut two more disks for a total of 12 disks. Repeat with remaining crust.
2. Using Small Scoop, place a very scant scoop of almond filling (about 1 tsp/5 mL) onto center of each disk. Fold disk in half. Holding points, fold cookies in half so points meet, forming fortune cookie shape. Place cookies, pointed ends up, into cups of pan. Repeat with remaining crust and filling. Lightly brush tops of cookies with egg mixture using Chef's Silicone Basting Brush. Bake 14–16 minutes or until golden brown. Remove from oven to Stackable Cooling Rack.
3. Meanwhile, coarsely chop almonds using Food Chopper; place in one Coating Tray. Place chocolate in second tray; microwave, uncovered, on HIGH 60–90 seconds or until chocolate is melted, stirring every 15 seconds. Roll edges of cookies in chocolate; immediately roll chocolate-coated edge into chopped nuts. Serve cookies with ice cream, if desired.

Yield: 12 servings

Nutrients per serving: (2 cookies): Calories 220, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 25 g, Protein 3 g, Sodium 150 mg, Fiber 1 g

Cook's Tips: To substitute almond pastry filling; combine 1/2 cup (125 mL) almond paste with 1 egg white in Stainless (2-qt./2-L) Mixing Bowl. Beat until fluffy using electric hand mixer.