Separate egg yolks from egg whites.
Beat egg whites over high speed. Once meringue starts to form add half of the sugar (50 grams) slowly. Reduce speed to medium and beat for approximately 5 minutes. Until meringue is nice and firm. Set aside.
Beat egg yolks over high speed. Add the remaining half sugar (50 grams) slowly (if you add the sugar all at once they will never rise). Beat over high speed for approximately 10 minutes. Until they start to become whitish in color, foamy, and double in size.
In a food processor add nuts and spices. Blend till nuts look coarsely chopped.
In a mixing bowl mix the flour with semolina and baking powder.
Incorporate the meringue into the egg yolk mixture, using a silicone spatula. (do not overwork it in order to remain nice and fluffy)
Add the flour and nut mixture and combine well.
Preheat oven to 180°C/ 356°F.