Almond Bread Recipe - egg whites

Method

• Beat egg whites till stiff, gradually add in sugar in spoonfuls, beating till it reaches meringue consistency.
• Mix in sifted flour and, when mixed, stir through whole almonds.
• Put into a well greased bar tin.
• Spread out proportionately into corners.
• Bake in a moderately slow oven for about 30 35 min (although pale in colour the bread will be sufficiently cooked when it starts to shrink slightly from the sides of tin).
• Cold, remove from tin and wrap in foil.
• Chill for 24 hrs.
• Cut into wafer thin slices with a sharp knife or possibly bread saw (an electric knife does a beautiful job).
• Freezing the bread for an hour or possibly two also makes slicing easier.
• Set oven to lowest temperature.
• Place wafers on ungreased baking trays (usually three are needed) and dry out in the low oven for 30 min.
• Store in an airtight container.