by Linda Sang

75 g hazelnuts
75 g almonds
100 g brown sugar
20 g butter
1 egg white, lightly whisked.
Icing sugar for coating the rolled balls.

Method

Pulse nuts till well-broken, but not superfine to retain texture.
In a small saucepan, add butter first and melt, add sugar and egg white. Mix well and cool.
Add mix to the nuts and combine well. Mixture should be stiff. If not stiff enough add some more almond meal.
Roll into small balls, about 2 tsp – having slightly wet hands helps.
Roll in icing sugar. Place on baking paper and bake at 160 ºC (preheated) for 15 minutes. Biscuits are nice and chewy with a cracked lacey look. 

I doubled the quantity and it made 40 biscuits.