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 1½in/35mm long & ¾in/20mm 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.