Beat 75g golden caster sugar with 110g butter until pale and creamy. Add 3 egg whites, 50g self-raising flour,
60g ground pistachios, a 1/2 tsp ground toasted coriander seeds and a pinch of salt. Beat to a smooth paste,
spoon into a piping bag and chill in the refrigerator for 2 hours. Line 2 baking sheets with baking parchment
and pipe 5cm lengths of the mixture, about 1.5 cm wide, onto the paper, leaving a few cm between each biscuit
to allow for spreading. Sprinkle with 20g chopped pistachios and a few more coriander seeds and bake in a
160°C oven for 20-30 minutes. Remove from the oven and leave to cool for 5–10 minutes, by which time they
will be nice and crisp and slide off the sheet. Serve with strawberry labneh.