Ingredients
3 egg whites
1/2 cup caster sugar
1 cup plain flour
1/2 cup almond kernels
Method
Preheat oven to 180 degrees.
Whip egg whites until soft peaks start to form. Gradually add the sugar to the whites until sugar has dissolved.
Fold flour (sifted, ideally, but I didn’t bother) and nuts into the egg white mix.
Bake for 30 minutes and let cool. Wrap bread in foil and stand overnight.
Preheat oven to 150 degrees.
Use a sharp knife to cut bread into very, very thin slice. Put these onto an ungreased oven tray.
Bake for 45 min or so, until crisp.
This is recipe fifty of the 1 recipe a week for a year ‘living list’ challenge. (50/52).
