17 oz Ground almonds
2 1/3 c  Sugar
8 lg Egg whites
10 oz Pine nuts

In a food processor fitted with a metal blade, process almonds, sugar and
egg white until well combined. Refrigerate in a plastic container with a
tight-fitting lid for 24 hours. Form the dough into 2 1/2-inch crescents.
Roll crescents in the pine nuts, then pat pine nuts gently into the dough.
Place on ungreased cookie sheets and set aside, uncovered and
unrefrigerated, overnight. Bake crescents in a preheated 400F oven 15
minutes, until lightly browned. Makes 50 cookies.