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 6 cm 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 200ºC oven 15 minutes, until lightly browned. Makes 50 cookies.