1. Preheat the oven to 150°C.

2. Using a knife, coarsely chop the hazelnuts and almonds. Mix the sifted powdered sugar with the coffee, add the hazelnuts and almonds. Spread everything on a plate covered with parchment paper and bake for 8 minutes at 150°C.

3. In a bowl, whisk the egg whites until you get a foam. Then incorporate the previously cooked and crushed mixture. Mix with a spatula.

4. Raise the oven temperature to 180°C.

5. On a plate covered with parchment paper, make small balls of about 10 g each. Leave enough space between them so they don’t stick together during baking.

6. Bake for 15 to 20 minutes at 180°C.

7. As soon as they come out of the oven, remove them from the plates and slide the parchment paper onto a grid. Let cool.