1)  Add the nuts to a clean blender and blend them into a chunky mixture. Keep the nuts quite rough to add more crunch to your cookies.

2)  Place the blended nuts aside until needed later. Pour the egg whites in a large mixing bowl. Beat them for 2 minutes until foamy and a little glossy. Then pour in the caster sugar.

3)  Beat well again until the egg whites have thickened quite a lot but are not stiff yet. Then add the vanilla extract and the sesame oil.

4)  Beat for another minute. Sprinkle the egg whites with the plain flour and add a tiny pinch of salt as well.

5)  Beat the egg whites for another 3 minutes. Then pour in the blended nuts (keep a little aside for garnish if you like).

6)  Stir the whites with a spoon into a thick and sticky batter. Line a baking tray with a sheet of paper. Using 2 teaspoons place little dollops of the egg white batter on top of it. Sprinkle with the remaining blended nuts if you kept some aside.

7)  Bake the cookies in a preheated oven at 325°F (160°C) for 30 minutes. Remove them from the hot oven. Place them on a wire rack to cool.