|Almonds||1⁄4 Cup (4 tbs), finely chopped|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg whites||4 , lightly beaten|
|Almond extract||2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
Preheat oven to 375°F Place almonds in small baking pan.
Bake 7 to 8 minutes or until golden brown, watching carefully.
Beat sugar and margarine in medium bowl with electric mixer until smooth.
Add egg whites and almond extract; mix well.
Combine flour, baking powder and salt in large bowl; mix well.
Stir egg white mixture and almonds into flour mixture until well blended.
Spray two 9 x 5 inch loaf pans with nonstick cooking spray.
Evenly divide dough between prepared pans.
With wet fingertips, spread dough evenly over bottoms of pans.
Bake 15 minutes or until knife inserted in centers comes out clean.
Remove from oven and turn out onto cutting board.
As soon as loaves are cool enough to handle, cut each into 16 (1/2 inch-thick) slices.
Place slices on baking sheets covered with parchment paper or sprayed with nonstick cooking spray.
Bake 5 minutes; turn over.
Bake 5 minutes more or until golden brown.