Preheat the oven to 180°C (fan-forced if available) and line a baking tray with baking paper.

In a large bowl, combine the hazelnut meal and caster sugar. Mix thoroughly to break up any clumps and ensure an even texture.

Add the vanilla extract and egg whites to the dry ingredients. Mix gently with a spoon until a soft, sticky dough forms. Do not beat the egg whites before adding; they should be used as-is.

Incorporate a pinch of salt into the mixture. This addition will enhance the overall flavour and balance the sweetness of the biscuits.

Using two teaspoons, scoop portions of the dough and roll them into small balls with your hands.

Roll each dough ball and coat in icing sugar, then place them evenly spaced on the prepared tray.

Press a whole hazelnut gently into the top of each ball to slightly flatten it.

Bake in the preheated oven for approximately 10 to 11 minutes, or until the edges are lightly golden.

Baking time may vary depending on your oven.

In a glass heat safe mixing bowl, melt the dark chocolate on the stove top by placing it on a saucepan with 1-2 inches of water over a medium heat. The steam from the water as it heats up will cause the chocolate to melt in the bow, so make sure the bowl seals that steam in the saucepan. Stir constantly to prevent sticking until the chocolate has melted into a rich sauce.

Remove from the oven and allow the biscuits to cool on the tray. They will be soft at first but will firm up as they cool, maintaining a chewy interior.

Once cooled, drizzle or dip the biscuits in melted dark chocolate for added richness and presentation.