Beat the egg whites until semi-stiff, then add 140g sugar and finish beating the egg whites. Mix 70g sugar with the hazelnuts and carefully fold the mixture into the beaten egg whites. Immediately fill the mixture into a piping bag with a star-shaped nozzle, pipe the biscuits onto a baking tray lined with baking paper and bake slowly at 150°C until more dry than baked.For the cream, whip the spreadable butter with the powdered sugar until creamy and then stir in the melted, but only lukewarm chocolate. Assemble two cookies at a time with the chocolate cream.
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