Preheat the oven to 300 F. Line cookie sheets with parchment paper or silicone mats and set aside.

Whisk together the hazelnut meal, espresso powder, ground vanilla beans and salt. Place in the bowl of a stand mixer. Mix in the mini chocolate chips.

Using the flat beater, mix in the honey (or golden syrup and agave). The mixture will be wet and sandy.

Whisk the vanilla into the egg whites and then add that to the mixture. Once again mix on low to incorporate.

Dust a clean work space with flour. Dump the dough out onto it. Dusting your hands liberally with flour, knead the dough until it comes together, much like scone dough does. (You may need to dust with flour a second or even third time.)

Pinch off walnut sized pieces of dough and roll it into a ball. Then flatten it into a circle about 2 inches in diameter. Place on the cookie sheet, up to 12 to a sheet.

Bake for 20 minutes, until they are browning at the edges. Let cool on the cookie sheet.