HAZELNUT ALMOND STICKS (Adapted from Woman's Weekly Cookbooks "The Big Book of Beautiful Biscuits" 1982)
3 egg whites
3/4 cup caster sugar
1 cup ground hazelnuts
1 cup ground almonds
1/4 cup plain flour
150g dark chocolate, chopped
1 tbsp. butter, melted
Beat egg whites in a medium dry bowl until soft peaks form. Gradually add sugar, beating well so that the sugar dissolves between additions. Transfer the mixture to a large bowl and stir in the nuts and sifted flour. Spoon the mixture into a piping bag fitted with a 1.5cm plain tube. Pipe 8cm lengths, about 4cm apart, on lined oven trays. Bake at 160C for about 15 minutes or until dry to touch.Cool on wire racks.
Place melted chocolate and butter together in a small bowl, and stir until incorporated.. Dip the ends of the sticks in the chocolate mixture and drizzle the ends with two stripes of chocolate. Leave to dry before serving. .
NOTES: you can use 30g copha instead of butter if preferred. Also, these sticks are best eaten a few days after making, as the flavour becomes richer and the biscuits become a little softer.