Preheat the oven to Gas 7, 220°C, fan200°C. Line 2 baking trays with nonstick baking paper.
Measure the sugar, ground almonds and egg whites into a bowl and using a pallete knife, stir until they form a ball. Using your hands, gather them together and lift onto a work surface, which has been lightly dusted with icing sugar.
Roll small pieces of the mixture into snakes about 6cm (2½in) long and roll them in the flaked almonds before laying them onto the baking trays and forming them into crescent shapes.
Cook in the preheated oven for about 10 minutes until pale golden brown.
Allow to become completely cold. Melt the chocolate in a small bowl over a saucepan of simmering water and dip each end of the crescents into the melted chocolate before putting them onto a wire rack to set.
Recipe from Cakes From Around The World by Julie Duff, published by Grub Street, £14·99.