2 cans (8 oz. size) almond paste
1 c. granulated sugar
1/4 c. egg whites
1/4 c. confectioners sugar
Egg white
Pine nuts or slivered almonds

In top of double boiler, combine almond paste, granulated sugar and 1/4 cup egg whites. Place over hot water. Stir constantly with wooden spoon until mixture is smooth and slightly warm, about 5 minutes. Remove top of double boiler. Let cool about 10 minutes. Lightly grease and flour several cookie sheets. Preheat oven to 350 degrees. Turn almond mixture onto board sprinkled lightly with confectioners' sugar. Knead 2 or 3 minutes or until smooth. Divide dough in half. Shape each half into 10 inch long roll. Cut each roll into 10 parts. Shape each part into thin roll abut 4 inches long. Dip into egg white; roll in pine nuts placed on sheet of waxed paper, covering generously and pressing nuts into surface. Curve into crescent shape. Place 1 1/2 inches apart on prepared cookie sheets. Bake 15 to 20 minutes or until light golden. With spatula, remove to wire racks. Let cool completely. Store in plastic airtight container. Freeze for several weeks; let thaw at room temperature before serving. Makes 20 crescents.

*Do not use prepared almond filling.