Butti ma buoni

Preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper.

Toast the almonds and hazelnuts then chop them to the size of fat rice kernels.

Separate the egg whites from the yolks. Beat 8 egg whites in the bowl of a stand mixer until soft peaks are formed. Continue to beat, gradually adding the sugar, until the peaks are stiff and shiny. Stir in the vanilla until blended. Fold in the nuts.

Transfer the mixture to a saucepan and cook over a low heat for 10 minutes. The mixture will deflate. It’s done when it is light brown and pulls away from the sides of the pan. If the mixture is dry and crumbly, add the last egg white, a little at a time, to moisten it. Remove the mixture from the heat.

Using a 1½ tablespoon cookie scoop, drop the mixture onto the baking tray, approx. 2cm apart.

Bake for 20-25 minutes, or until soft but golden.

Store for up to two days in an airtight container.