Almond bread goes exceptionally well with coffee for afternoon tea, or as an after dinner snack. The smell of almond bread reminds me of Christmas, when my mother would make a few batches and give little packets away as gifts.

• 3 egg whites
• ½ cup castor sugar
• 1 cup flour
• 250g raw almonds

1. Grease and line a log tin. Preheat oven to 180 degrees C.
2. In a clean bowl, use an electric mixer to beat the egg whites until soft peaks form.  Gradually add sugar and continue beating until sugar is dissolved.
3. Sift flour and add almonds; fold through. Spread the mixture in the log tin and bake for 30 minutes.
4. Remove the loaf from the tin and allow to cool completely. Wrap tightly in foil and leave for two days.
5. After two days, use a sharp bread knife or electric knife to cut the loaf into very thin slices.
6. Using a biscuit tray, arrange the slices in a single layer and toast in the oven at 150 degrees C (in batches if necessary) for 20 minutes or until slightly golden, dry and crisp.