1

Crush the nuts and apricot kernels to fine crumbs in a food processor. Add the sugar and egg whites and process until the mixture all comes together. Spoon the mixture into a pastry bag.

2

Line 1 or 2 baking sheets with waxed paper and pipe the mixture into rounds on them, spacing them out well. Dust liberally with confectioner's sugar. Leave fer 12 hours so that the mixture can dry out slightly. After this time, they will have formed a "skin". Pinch the biscuits lightly with the lingers to break this and give a bumpy appearance.

3

A good half hour or so before you are ready to bake the cookies, preheat the oven to 355°F then bake them for 11 minutes until light golden.