Ingredients
- 3 egg whites
- 110g icing sugar
- 110g plain flour
- 110g unblanched raw almonds
Method
Nurse Kate Littlejohn inherited the job of cooking her family's Christmas pudding when she was Anderson's age. During the past six or seven years, since her nanna "retired" from the task, she's added almond bread, shortbread and mince pies to the job.
Beat egg whites until stiff, add sifted icing sugar gradually and beat until dissolved. Gently fold in sifted flour and almonds.
Line an oblong (25cm x 7.5cm) tin with foil and spoon in mixture. Bake in moderate oven (160 degrees) for 35 minutes or until slightly golden.
Leave in tin until cold, then turn out and wrap tightly in the foil. Leave 2-3 days, then slice thinly using a very sharp knife.
Place on ungreased oven tray. Bake at 140 degrees for about 17-20 mins, or until lightly browned at edges. Cool on trays.
Stored in an airtight container, it will keep for about two weeks.
