These biscuits are quick and simple to prepare and store well in an airtight container.

1lb (450g) hazelnuts, finely ground

2 eggs

2 tablespoons honey

pinch Salt; few drops Vanilla essence

Line a baking tray with greaseproof paper.  Oil the paper well.

Put all the ingredients in a large bowl and blend into a paste with a wooden spoon.

Cover the bowl and place in the fridge for 1 hour.

Remove and roll the paste into small balls, about 3/4 inch (2cm) in diameter.  Place these on the prepared baking tray, spacing well.  Bake in a slow oven (325F, 170C, Mark 3) for about 15 minutes until golden brown.  They should still be slightly soft to touch.

Leave the biscuits to cool, before eating or storing.

Taken from:  THE FRUIT & NUT BOOK, by Helena Radecka, Sphere Books Ltd, London, 1984