'Ugly but good' biscuits - 'brutti ma buoni'

Thank you Rachel Roddy, source of excellent culinary inspiration in the Guardian, for this biscuit recipe. And for the irresistible name, referring to their bumpy and somewhat rustic appearance.  Her published cookery books are excellent too.
I made these this morning, to use up the egg whites left over from last weekend's homemade custard. Three ingredients: egg whites, ground hazelnuts and sugar. Crisp on the outside, chewy and nutty on the inside.  I'm always on the hunt for recipes that use up egg whites, and this one will definitely stay on the list.  She recommends that you grind the hazelnuts in a blender, rather than buying them ready-ground;  I'd second that, for maximum flavour.
Later, Ruth and Luca and Eben came over for a couple of hours. We played some games, had an early lunch and generally had a chilled-out time. Given that rain continues to tumble from a dark sky, this worked out well.