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Preheat oven to 180°C. Line 2 baking trays with baking paper.
Pulse the nuts and chocolate in a food processor until finely chopped. (Be careful not to over-process the nuts.)
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.
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.