Almond Bread

1. 1

   Beat egg whites until very stiff.

2. 2

   Gradually add sugar and beat until of meringue consistency.

3. 3

   Fold in flour and whole almonds.

4. 4

   Put in lightly greased, lined loaf tin.

5. 5

   Bake in a 325 degrees oven for 40 to 50 minutes.

6. 6

   Leave in tin until completely cold.

7. 7

   Take out of tin and wrap in foil and store in refrigerator for one or two days.

8. 8

   With a very sharp knife cut loaf into wafer thin slices.

9. 9

   Place on cookie sheets and put in slow oven (250 degrees) for about 45 minutes, until dried out. Cool and store in airtight container.

10. 10

    Will keep for 3 or 4 months.

No additional tips available.