Ingredients:
3 egg whites
1 cup flour
1/2 cup sugar
4 ounces whole almonds ( skins on)
Directions:
Beat egg whites until very stiff.
Gradually add sugar and beat until of meringue consistency.
Fold in flour and whole almonds.
Put in lightly greased, lined loaf tin.
Bake in a 325 degrees oven for 40 to 50 minutes.
Leave in tin until completely cold.
Take out of tin and wrap in foil and store in refrigerator for one or two days.
With a very sharp knife cut loaf into wafer thin slices.
Place on cookie sheets and put in slow oven (250 degrees) for about 45 minutes, until dried out. Cool and store in airtight container.
Will keep for 3 or 4 months.
Servings: Serve
Time preparation: 0 min.
Time total: 0 min.