Step 1

Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Line with non-stick baking paper.

Step 2

Use a wooden spoon to mix the butter and icing sugar mixture in a large bowl until well combined. Add the flour and coconut, and stir until well combined. Press the mixture evenly over the base of the lined pan. Smooth the surface. Bake in oven for 10-12 minutes or until light golden.

Step 3

Spread the chocolate-hazelnut spread evenly over the base.

Step 4

Whisk the egg whites until soft peaks form. Add the almond meal, caster sugar and almond or vanilla essence. Use a large metal spoon to fold until well combined. Spread the almond meal mixture over the chocolate-hazelnut spread. Smooth the surface.

Step 5

Sprinkle with the almonds. Bake for 25-30 minutes or until firm and golden. Set aside in the pan to cool completely.