Preheat oven (electric cooker: 175 °C/circulation: 150 °C/gas: see manufacturer). Line baking tray with baking paper. Mix flour, hazelnuts and almonds. Beat the egg whites with the whisks of the mixer until very stiff, gradually adding sugar.
Fold in the flour-nut mixture.
Pour the compound into a piping bag with a large perforated nozzle (approx. 15 mm Ø). Spray approx. 30 approx. 8 cm long strips onto the tray. Bake in a hot oven for about 10 minutes. Let it cool down.
Break the chocolate into pieces and melt in a hot water bath. Dip a tablespoon into the liquid chocolate and decorate the sticks with it in stripes. Allow to dry.