Heat oven to 200C/180C fan/gas 6.
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. Mix together the flour, sugar
and ground nuts. Whisk the egg whites
to soft peaks, then fold into the dry
ingredients with the vanilla.
Drop tsps of the mixture, spaced
apart, onto the lined baking sheets.
Bake for 8-10 mins until just starting
to colour. Let cool for 10 mins, then
remove and cool completely on a wire
rack. Store in a tin for up to 3 weeks.