• 9 oz/250 g granulated sugar
• 9 oz/250 g powdered almonds
• 1 tsp/5 ml ground aniseed (or cumin), optional
• 2 egg whites
• 2-3 oz/50-75 g pine kernels/nuts, toasted

Preheat oven to 325°F/170°C/gas 3. Pound together in a mortar, then sieve, sugar & powdered almonds Add ground aniseed if used. Add liquid egg whites & work into the dry mixture until you obtain a firm, smooth dough. Form into crescent-moon shapes about 1½ in/35 mm long & ¾ in/20 mm thick. Roll these in the toasted pine nuts & bake on a buttered floured tray for one hour-or until the croissants are dry. Stored in a well-sealed container, they will keep for several months.