Ingredients for 80 petits fours

• 250 g raw hazelnuts, ground (grinding them yourself in a mixer is much better)
• 250 g blanched almonds, finely chopped
• 300 g sugar
• 3 egg whites
• 1 tsp cinnamon
• 3 tbsp icing sugar

Beat the egg whites to stiff peaks with a pinch of salt. Mix together the hazelnuts, almonds, sugar and cinnamon, then fold in the egg whites.

Shape the mixture into small balls, roll them in icing sugar and place them in paper cases.

Preheat the oven to 180°, then reduce to gas mark 5-6, i.e. 160°. Place the cookies in the oven and keep a close eye on them. As soon as the tops of the cookies crack, remove them from the oven. They will seem soft, but they firm up as they cool. Leave to cool and store in a metal tin.