To pre-roast raw hazelnuts, spread on a baking sheet and place in the oven at 180 C/350 F/Gas 4 for about 10 to 15 minutes, turning occasionally for even roasting.
Leave to cool completely.
Carefully grind the roasted nuts in a blender/grinder using the pulse setting until they resemble coarse sand.
Base-line a large baking sheet with baking paper.
Pre-heat the oven to 170 C/325 F/Gas 3.
In a smallish bowl, mix together the ground roasted hazelnuts, sugar, salt andchocolate chips.
In a large bowl, beat the egg white with the honey (using an electric whisk) until you have a thick, soft meringue mixture (approx 2 minutes on high setting).
Add and fold in the vanilla and dry ingredients, working it until you have a soft, thick, fully-combined paste.
Put the icing sugar and cocoa into a flat bowl and mix together thoroughly ready to dust the cookies.
Dust your hands with icing sugar and form the mixture into about 10 equal-sized balls, completely coating each with the icing sugar mix as you go and placing on the prepared baking tray.
Gently pinch each ball to form peaks.
Bake for 15 minutes until crisp on the outside.
Remove from the oven and leave to cool completely on the baking tray.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.NOTE : The mixture needs to be quite stiff before rolling and shaping. Liquid ratios will affect the balance and bake and that includes the variable size of egg whites. If on mixing, the batter feels like it may be too loose, simply add some extra ground nuts a little at a time until it feels firmer. It isn’t a major issue however… The worst that can happen is the cookie bites flatten more than expected. But either way, they will still taste delicious.