1½ cups (250g) raw almonds 6 egg whites, at room temperature 1 cup (230g) caster sugar 2 cups (300g) plain flour
1 Preheat oven to 165°C (145°C fan-forced). To toast the almonds, place them on a baking tray and cook for 20 minutes. Allow to cool slightly. 2 Lightly grease a small loaf tin. 3 In an electric mixer, whisk the egg whites until soft peaks form, then gradually add the sugar, whisking until thick and glossy. Mix in the flour, beating slowly. Using a spatula, gently fold in the almonds. 4 Pour the mixture into the prepared tin and bake for 1 hour or until a skewer inserted in the middle comes out clean. Remove from the tin and allow to cool. If not slicing immediately, wrap in plastic wrap and refrigerate for up to 2 days or freeze until ready to slice and bake. 5 Line 2 large baking trays. Remove the loaf and slice with a sharp serrated knife into 3mm slices, then place the slices flat on the prepared trays. 6 Bake for 25 minutes or until light golden brown. Place on a wire rack to cool completely. Store in an airtight container for up to 2 weeks.