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.

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