Almond Bread

  • 3 egg whites
  • 1/2 cup castor sugar
  • 1 cup plain flour
  • 115g whole unblanched almonds

Lightly grease a 8x4in. loaf tin, and line the bottom and long sides with greaseproof paper. Preheat the oven to 180˚C.

Beat egg whites until stiff, gradually beat in caster sugar until mixture is of good meringue consistency. Fold in sifted flour and whole almonds.

Pour/spoon mixture into the lined loaf tin, and bake for 30-40 minutes. Leave in the tin until it’s completely cold, then wrap in aluminium foil and put aside for one or two days.

Using a very sharp knife, cut into wafer thin slices. Place slices on an oven tray, and cook at 120-130˚C for about 45 minutes.

[K’s note: I usually do it a bit longer, until the almonds are starting to brown.]