|Sugar||1⁄2 Cup (8 tbs)|
|Ground hazelnuts||1⁄2 Cup (8 tbs)|
|Toasted hazelnuts||1⁄4 Cup (4 tbs)|
|Semi sweet chocolate||20 Ounce (Two 10 Ounce Pieces)|
Preheat the oven to 250°.
Beat the egg whites with half the sugar till stiff.
Carefully fold in the ground nuts, then the remaining sugar.
Spoon the mixture into a pastry bag fitted with a plain wide tube.
Pipe 1 inch wide fingers about 3 inches long onto a baking sheet lined with rice paper.
Sprinkle with chopped toasted hazelnuts and bake for 1 1/2 hours.
Cut paper around fingers with a sharp knife, then remove from baking sheet.
Melt the chocolate.
Spread rice-papered sides of half the fingers with chocolate and join to remaining fingers.
Leave to set.