Hazelnut crisps

Directions

1. 1
   Heat oven to 200C/180C fan/gas
2. 2
   Line 2 large baking sheets with baking parchment. Toast the hazelnuts in a dry frying pan, then grind in a food processor or mini chopper until roughly ground.
3. 3
   Mix together the flour, sugar and ground nuts.
4. 4
   Whisk the egg whites to soft peaks, then fold into the dry ingredients with the vanilla.
5. 5
   Drop tsps of the mixture, spaced apart, onto the lined baking sheets.
6. 6
   Bake for 8-10 mins until just starting to colour.
7. 7
   Let cool for 10 mins, then remove and cool completely on a wire rack. Store in a tin for up to 3 weeks.