On a lightly floured surface, roll each portion of dough into a 10-inch circle (about 1/8-inch thick). Cut each circle into 8 wedges. Starting with a wide end, loosely roll each wedge to the point. Place rolled wedges, point sides down, 2 inches apart on ungreased baking sheets. Curve ends slightly to form crescents. Brush tops with egg white and sprinkle with almonds.