Dark Chocolate, Hazelnut and Date Biscuits

Method:

Preheat oven to 120C. Place the dates, chocolate and hazelnuts into a food processor and process to large crumbs. Using an electric mixer, whisk egg whites until soft peaks form. Add 1 tbsp sugar and whisk until sugar dissolves (3 mins). Add remaining sugar a little at a time until all sugar is incorporated and the mixture is glossy. Add corn flour and vanilla and beat until combined. Gently stir in the date, nut, chocolate crumbs. Spoon the mix onto lined trays making each biscuit about 5cm wide. Bake for 45 minutes or until dry and crisp. Allow to cool then dust with icing sugar when serving. These biscuits will store in an airtight container for up to three days.