Pinolate

12og blanched almonds
270g sugar
4 eggwhites
100g hazelnuts, toasted, skinned
200g ground almonds
extra 300g sugar
80g butter
1 tbsp honey
180g pine nuts
150g pistachios
sifted icing sugar

1. Preheat oven to 150. Line 3 oven trays with baking paper. Put almonds, sugar and 3 of the eggwhites ina food processor and process until a paste forms. Transfer mixture to a bowl. Do not wash food processor.
2. Put hazelnuts, ground amonds, extra sugar, butter, honey and remaining eggwhite in a food processor and process until mix forms a paste. Add hazelnut mixture to almond mixture and stir to combine. Chill in fridge for 1 hour.
3. Clean food processor bowl and process pine nuts and pistachios until finely chopped. Transfer nuts to a bowl and set aside. Remove mixture from fridge and roll heaped tsp into small grape-sized ovals. Roll in pine-nut mixture to coat, then arrange on prepared trays about 4cm apart.
4. Bake for 18-20 mins or until lightly golden. Let cool then dust with icing sugar.