[Lindyloo]

Almond Bread​

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 the tin until completely cold.
• Take out of the tin and wrap in foil and store in the 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 an airtight container.
• Will keep for 3 or 4 months.