I made these GF cookies for our Bake Club meet. The recipe is from my friend Sarah, via Ray McVinnie in the NZ Herald, thank you, and I used a technique from another recipe re heating up the egg whites. I bought bulk ground almonds from Davis Trading in Mt Wellington - very reasonable price for 1kg. I forgot to dust icing sugar on top. I think that's why they became sticky by the end of the day. But still tasted great.

1 c ground almonds (or hazelnuts. You can also finely chop instead of using ground)
2 tsp ground cinnamon
3/4 ground cloves
3 egg whites
1 c castor sugar
1/4 tsp pure vanilla extract
icing sugar for dusting

Preheat oven to 150C. Butter and flour a baking sheet. Mix the almonds, cinnamon and cloves together thoroughly and set aside.
In a heatproof bowl, placed over a saucepan of simmering water, cook the sugar and egg whites, whisking constantly, until opaque in color and hot to the touch (about 5-10 minutes).

Remove from heat, transfer to the bowl of your electric mixer (can use a hand mixer), and beat until
thick and glossy (like a thick meringue) (about 5 minutes). At this point beat in the vanilla extract and then fold in the flour and nuts.
Using 2 tsp drop egg shaped pieces of the mixture onto the baking sheet. Space well. Bake 40 mins. Remove from oven and cool on a rack. Serve dusted with icing sugar. Makes about 24.