Method

1 Preheat oven to 160°C (fan-forced). Line 2 large baking trays with baking paper. Sift the flours into a medium bowl, adding any husks to the bowl.

2 Using electric beaters, whisk the eggwhites in a medium bowl until soft peaks form. Gradually add the sugar,

1 tablespoon at a time, whisking well after each addition, until sugar dissolves.

3 Add flour mixture to eggwhite mixture and mix until well combined. Stir in the almonds and pistachios. Divide mixture into 2 equal pieces. Shape each piece into a 3.5cm-thick, 24cm-long log shape. Put on one of the trays. Bake for 20 minutes or until light golden. Set aside for 1 hour to cool.

4 Diagonally thinly slice each log shape into 24 pieces. Place, in a single layer, on the trays. Bake, turning once, for 15-20 minutes or until crisp. Transfer to wire racks to cool completely.