Preheat oven to 300°F and line a baking sheet with parchment paper or Silpat.
Pulse the toasted almonds and hazelnuts in a food processor to obtain a coarsely ground texture. Alternatively, chop by hand. Set aside.
In a large mixing bowl of a stand mixture with whip attachment, beat the egg whites on low-medium speed until they start to foam.
Add a pinch of salt, cinnamon and vanilla extract.
While beating the egg, add the sugar slowly until you obtain stiff glossy peaks.
Fold in the chopped nuts with a spatula. Gently combine.
Portion with a medium-sized scooper and place on the lined baking sheet.
Bake for approximately 30 minutes, turning halfway, or until tops are golden.
Allow to cool on the baking sheet before removing.