Preheat the oven to 205° Celsius

Place the hazelnuts, flour and salt into a blender and blitz until fine

Put the butter into a small sauce pan

Split the vanilla pod in half and scrape out the seeds

Add the seeds and the pod to the butter and leave to melt over a medium temperature

Once the butter has clarified and browned remove the pod

Measure the honey into a mixing bowl and slowly pour in the butter while whisking

Place the egg whites into a mixing bowl and whisk lightly to slacken down

Add the sugar and whisk until smooth

Fold in half of the dry ingredients until incorporated, then fold in the remaining half

Once mixed in, fold in the butter until completely mixed

Pour the mixture into a mini loaf tin that has been sprayed with baking spray

Top with the roughly chopped hazelnuts and bake for 24 minutes

Remove from the oven and leave to cool slightly in the tin for 5 minutes

Turn out onto a wire rack to cool completely