Beat egg whites and cream of tartar. Add sugar, 1 T at a time. Beat in vanilla and almond until blended. Fold in flour gently but thoroughly. Sprinkle almonds, cherries, pineapple and apricots over flour mixture and fold gently until just combined. Spread evenly into lined or greased loaf pan 8.5x4.5x3 or 7.5x4x2.25. Bake in preheated 350 oven until light brown and firm, about 35 min. Turn out on wire rack and cool to room temp (can be stored 1-2 days before slicing). Cut into thin slices (3/8 " thick) and arrange on ungreased cookie sheet. Bake in preheated 300 oven until crisp, about 45 min. Cool on rack to room temp.