Ingredients:
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

Preparation:

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

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