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1
Preheat the oven to 375 and line a baking sheet with parchment.
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2
Spread the nuts in a pie plate and roast for 12 minutes, until the skins split.
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3
Transfer the nuts to a clean kitchen towel and let cool.
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4
Rub them together to remove the skins and transfer to a food processor.
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5
Add the confectioners' sugar and flour; process until the nuts are finely ground.
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6
In a large bowl, using an electric mixer, beat the egg whites with the salt at high speed until soft peaks form.
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7
Beat in the granulated sugar, 1 tablespoon at a time, until the whites are stiff.
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8
Using a rubber spatula, fold in the ground nuts.
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9
Spread the batter on the parchment in a 9-by-12-inch rectangle.
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10
Bake for 20 minutes, until golden.
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11
Prop the oven door open and let the dacquoise sit for 1 hour.
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12
Meanwhile, in a microwave-safe bowl, melt the white chocolate in the microwave at high power in 1-minute intervals.
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13
Stir in the Nutella and crushed ice cream cones.
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14
Invert the dacquoise onto a surface and peel off the paper.
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15
Spread evenly with the Nutella filling.
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16
Cut the dacquoise in half to make two 9-by-6-inch rectangles.
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17
Freeze until the filling is set.
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18
Spread the ice cream over one half.
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19
Close the sandwich and freeze until firm, at least 4 hours.
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20
Slice and serve.
