This is a recipe we used to make in Sydney, Australia. You can have these as a cookie snack, or serve as an appetizer with wine.
3 egg whites
1/3 cup fine sugar
1 cup of flour
125g (1/2 cup or 4oz) unbalanced almonds
pinch of salt
Preheat oven to 275F or 135C.
Beat the egg whites until they are stiff.
Add the sugar gradually, and then fold in the flour.
Stir in the almonds and salt.
Place the mixture in a greased loaf tin and bake in a preheated oven for 40 minutes.
Turn out the bead on to a wire rack, allow it to cool and then wrap it in foil and refrigerate overnight.
Slice the bread very thinly and place it on a baking sheet. Bake at 160F/75C for about 30 minutes or until the slices are crisp and dried.