INGREDIENTS

INSTRUCTIONS

Beat egg whites until stiff, gradually add sugar in spoonfuls, beating
until it reaches meringue consistency. Fold in sifted flour and, when
mixed, stir through whole almonds. Put into a well greased bar tin.
Spread out evenly into corners. Bake in a moderately slow oven for
about 30·35 minutes (although pale in colour the bread will be
sufficiently cooked when it starts to shrink slightly from the sides
of tin). Cool, remove from tin and wrap in foil. Refrigerate for 24
hours.
Cut into wafer thin slices with a sharp knife or bread saw (an
electric knife does a beautiful job). Freezing the bread for an hour
or two also makes slicing easier. Set oven to lowest temperature.
Place wafers on ungreased baking trays (usually three are needed) and
dry out in the low oven for 30 minutes. Store in an airtight
container.
Converted by MC_Buster.
Per serving: 786 Calories (kcal); 65g Total Fat; (70% calories from
fat); 35g Protein; 27g Carbohydrate; 0mg Cholesterol; 178mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0
Fruit; 11
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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