3 egg whites
a pinch of salt
180 g (6 oz) honey
90 g (3 oz) almonds; blanched, toasted and ground
90 g (3 oz) hazelnuts; toasted and ground
- Whisk the egg whites with salt until stiff peaks form. Gradually add honey and mix. Fold in almonds and hazelnuts.
- Spoon teaspoonfuls of mixture, 1 inch apart, onto parchment-lined cookie sheets.
- Bake in a preheated slow oven (150 C, 300 F) for about 30 minutes, or until cookies just turn golden.