Beat the egg whites until they are stiff. Add the sugar and beat until it is incorporated. Gently fold in the flour and the almonds. Line a 30cm x 8cm loaf tin with baking paper, pour in the mixture and bake in a preheated 180 °C/350F oven for 30 minutes. Cool on a wire rack and refrigerate overnight.
Slice the bread thinly with a sharp, serrated knife, place the slices on a baking sheet in a single layer and bake in a preheated 180 °C/350F oven until pale golden and crisp...about 10-12 minutes. Makes alot of mandelbrot.
