Preheat the oven to 180C (160C fan forced).
Grease a 8.5cm x 19cm loaf pan and line with baking paper.
In a small bowl, mix the rosemary and lemon zest into the spelt flour. Set aside.
Beat the egg whites with an electric mixer until soft peaks form.
Slowly add the sugar, beating between each addition, until the sugar is dissolved and the meringue becomes stiff and glossy.
Sprinkle one third of the flour mixture and one third of the nuts over the egg whites and begin to gently incorporate with a spatula.
As egg white is exposed, slowly sprinkle the remainder of the flour and nuts into the bowl. Continue to gently stir until all the flour is incorporated.
Spoon the mixture into the prepared pan and gently smooth into the corners.
Bake for approximately 30 minutes, or until lightly browned and a skewer inserted in the centre comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes.
Wrap the baking paper over the top of the log and then wrap in foil. Allow to cool completely. The log can be frozen at this stage.