Preheat the oven to 160°C (315°F/Gas 2–3). Mix the ground almonds, hazelnuts and sifted cocoa powder together. In a separate bowl, whisk the egg whites until soft peaks form, then slowly add the sugar and whisk until the egg whites form stiff peaks. Fold the dry ingredients through the egg whites.
You will need a flat baking tray lined with a silicone mat. Using a palette knife, spread the mixture out to a thickness of about
© 2010 All rights reserved. Published by Murdoch Books.