Almond Cookies with Walnuts and Chocolate Cream

1. Preheat the oven to 160°C or 320°F.

Line 2 large oven trays with baking paper.

Mix the walnuts with the almonds, the flour and set aside.

2. Beat the egg whites with a pinch of salt until you get a light meringue, then gradually add the caster sugar and continue beating until you get a firm, glossy foam and the sugar is completely melted.

3. Combine the nut composition into the meringue in two rounds, and mix gently with wide movements from top to bottom, so as to keep as much air as possible in the composition.

4. With the help of a shapeless piping bag, make hazelnuts of about 4 cm or 1.5 inches, with space between them exactly as seen in the photo. Place in the preheated oven for 14-15 minutes. Let them cool in the trays in which they were baked.

5. Mix the butter until it lightens in color and becomes slightly foamy.

Gradually add the Nutella and continue mixing until you get a smooth and glossy cream.

6. Take the cookies from the baking paper and fill them with the cream on the flat side, then put another cookie on top and press gently, so that a little cream comes out between the cookies, enough to stick the coarsely chopped walnut.

7. Roll the cookies through the walnut bowl and you can eat them right away, but they seem to be more aromatic after they sit for 2-3 hours.