Oil and line a large baking tray with baking paper

Grind the almonds, hazelnuts and icing sugar together in a food processor to a very fine powder

Whisk the egg whites till stiff peaks appear then carefully fold in the nut and sugar mixture

Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 1/2cm / 1" rounds onto the baking tray

Leave the uncooked macaroons to stand for 30 minutes to form a skin

Preheat the oven to 170ºc (150º fan) / 325°F / gas 3

Bake for 10-15 minutes or until crisp on the outside and still a bit chewy in the middle

Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely

Spoon the hazelnut chocolate spread into a piping bag fitted with a medium plain nozzle and pipe an even round onto half the macaroons

Sandwich together with the other half of the macaroons

Preparation time: 1 hour 15 minutes