Almonds fry in a dry pan. Cool.

My family doesn't eat black olives, pitted, which is why I never buy. To release the olives from the bone very easy. For this you need to press it at any glass, Cup or something else. Pit is easily separated from the olives.

To prepare tapenade: put into a blender olives, pitted, capers, garlic, olive oil, sun-dried tomatoes, parsley and almonds (this time I did not add the anchovies in the tapenade). Blend until smooth. Do not add the oil too much. Otherwise when baking the cookies will get fatty. The mixture should be thick. Be sure to season with salt sea salt.

Puff pastry to thaw. Roll. Cut into equal strips. Lubricate tapenade.

Twist rolls the shape you like.

Beat the egg. Spread it over each roll. Bake at 180* for 20-30 minutes until it will turn brown. To serve chilled. The perfect snack for wine.