In a separate bowl, blend the flour, 5 ounces of sugar and ground hazelnuts. Add beaten egg whites to bowl with hazelnut/sugar mixture and fold in with a spatula. Butter the bottom of a baking sheet, cover with buttered parchment paper. Pour biscuit dough on parchment and place in 250ºC over for 5 minutes, rotating pan often. When cooked, cool in the refrigerator. Set aside for use in the rest of the Progres with Grand Marnier recipe.