For Pignolenkipferl beat two egg whites and sugar for half an hour with a stand mixer, mix in hazelnuts, breadcrumbs and finely ground pine nuts. Form croissants, coat with egg white and sprinkle with finely chopped pine nuts.
Place the pignolenkipferl on a baking sheet and bake at 140 degrees convection oven for about 25 minutes. (Crescents must not become too dark).
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