|Caster sugar||100 Gram (3 1/2 Oz)|
|Almond essence||1⁄2 Teaspoon|
|Plain flour||100 Gram (3 1/2 Oz)|
|Blanched almonds||100 Gram (3 1/2 Oz)|
1. Using electric beaters, whisk the egg whites in a bowl until stiff and then whisk in the sugar and almond essence. Sift over the flour and fold into the mixture until really smooth, then fold in the almonds.
2. Lightly oil and line a 1 kg (2 lb) loaf tin. Spoon the mixture into the tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25 minutes until the mixture is risen and golden. Remove from the oven, leave to cool for 5 minutes and then turn out on a wire rack to cool. Reduce the temperature to 140°C (275°F), Gas Mark 1.
3. Remove the paper and use a sharp knife to cut the block into wafer-thin slices. Put the slices on 2 large, oiled and lined baking sheets and bake for 15-20 minutes until lightly golden. Cool on a wire rack.