Matt Bremerkamp’s Biscotti



550g egg whites
550g caster sugar
250g Almonds
200g Pistachios
560g flour
10g salt


1. Whisk egg whites to a soft peak, and slowly add the sugar until its dissolved into the egg white

2. Mix up the rest of the dry ingredients then fold into the egg mix

3. Put in a baking paper lined flat tray about 10cm deep and cook in the oven for 55 minutes at 160°c

4. Turn out on a cooling rack and once it has fully cooled down, slice into thin slices

5. Lay slices out on baking trays and cook for 12 mins at 160c.