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Ingredients
Directions
- Beat egg whites till stiff, gradually add in sugar in spoonfuls, beating till it reaches meringue consistency. Mix in sifted flour and, when mixed, stir through whole almonds. Put into a well greased bar tin.
- Spread out proportionately into corners. Bake in a moderately slow oven for about 30 35 min (although pale in colour the bread will be sufficiently cooked when it starts to shrink slightly from the sides of tin). Cold, remove from tin and wrap in foil. Chill for 24 hrs.
- Cut into wafer thin slices with a sharp knife or possibly bread saw (an electric knife does a beautiful job). Freezing the bread for an hour or possibly 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 min. Store in an airtight container.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 175g | |
| Calories 743 | |
| Calories from Fat 217 | 29% |
| Total Fat 25.94g | 32% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 486mg | 14% |
| Total Carbs 106.22g | 28% |
| Dietary Fiber 9.5g | 32% |
| Sugars 2.28g | 2% |
| Protein 23.52g | 38% |
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