Almond Bread

Directions

1. 1
   Beat egg whites until very stiff.
2. 2
   Gradually add sugar and beat until of meringue consistency.
3. 3
   Fold in flour and whole almonds.
4. 4
   Put in lightly greased, lined loaf tin.
5. 5
   Bake in a 325 degrees oven for 40 to 50 minutes.
6. 6
   Leave in tin until completely cold.
7. 7
   Take out of tin and wrap in foil and store in refrigerator for one or two days.
8. 8
   With a very sharp knife cut loaf into wafer thin slices.
9. 9
   Place on cookie sheets and put in slow oven (250 degrees) for about 45 minutes, until dried out. Cool and store in airtight container.
10. 10
    Will keep for 3 or 4 months.