Possibly finely chop the 200 g almonds (with skin). Likewise the dark chocolate. Then beat the egg white with a pinch of salt until stiff. When it starts to set, first stir in the tartar baking powder and then gradually add the powdered sugar. The mass should be very firm and shiny and the tips must stop when you pull out the stirring hook. Now fold in the ground and chopped almonds and finally the chopped chocolate.
Preheat the oven to 200 ° O / bottom heat and line a tray and 2 large pads with baking paper or foil.
Take one of the firm dough sheets out of the refrigerator, cut out circles (with or without a wavy edge) of 8 cm and place them on the baking sheet - and then on the supports. Since they are folded up, they have to rest for a few minutes at room temperature so that they become a little bendable again and do not break. Then put a tablespoon of the filling on one half and lift the other side of the circles with the help of a knife and fold over. Make the others in the same way during the baking time of the first tray. Knead the leftover dough briefly again, roll out again between the paper, cool and process further. Do this until the dough is used up.
The baking time is 12 - 15 minutes per tray on the 2nd rail from the bottom. Dust the slightly warm pockets with powdered sugar after baking.
When stored dry and tightly closed, the almond pockets keep for a long time and keep their crispness. So you always have something for your afternoon coffee .............. 😉