Method

• 1.
  Preheat oven to 180°C. Line 2 baking trays with baking paper.
• 2.
  Pulse the nuts and chocolate in a food processor until finely chopped. (Be careful not to over-process the nuts.)
• 3.
  In a clean bowl, beat eggwhites and a pinch of sugar with electric beaters until soft peaks form. Slowly add remaining sugar, continuing to beat until thick and glossy. Gently fold in nuts and chocolate.

• 4.
  Dollop dessertspoonfuls of the mixture onto the trays, spaced well apart. Place in the oven and immediately turn it off. Leave biscuits undisturbed in the oven overnight; they'll be crisp and dry by morning. Store in an airtight container for 2-3 days.