HOME FLIP		UGLY BUT GOOD BISCUITS Makes 12 100 grams hazelnuts (most nuts probably just as good) 4 egg whites 120 grams castor sugar vanilla extract Preheat oven to 180 degrees Dry roast whole nuts for a few minutes then remove skin & chop roughly. (I only had ground hazelnuts and this worked just as well.) Beat egg whites until soft peaks form. Keep beating & slowly add the sugar until it's lovely, soft & glossy like meringue. Stir in nuts & vanilla. Transfer mixture to saucepan & cook, stirring often, over a low heat for 10 minutes. (The mixture will do all sorts of odd things, but keep going.) Spoon mixture onto a lined baking tray & cook for about 30 minutes on 150 degrees. Cool completely on wire racks before storing in an airtight container.