Biscotti

Step 1: Preheat the oven to 175°C.

Step 2: Line a baking tray with baking paper.

Step 3: In a large bowl, place the almond meal, sugar, flour, desiccated coconut, egg whites and vanilla bean paste and stir until well combined.

Step 4: Fill a bowl with cold water for dipping your fingers into and place the flaked almonds into a bowl and using damp fingers, roll tablespoons of mixture into logs, roll in the sliced almonds and place on the lined baking tray, about 3 cm apart. Bake for 12–15 minutes or just until starting colour, remove from the oven and stand until cool.

Step 5: Melt the chocolate in the microwave or over a double boiler until smooth and dip one end of the biscotti into the melted chocolate, then place on a lined tray and sprinkle with the crushed pistachios and/or the shredded coconut and stand until set.