Almond Crisps

INSTRUCTIONS

• 1
  Grease a loaf pan with butter and dust with coarse flour.
• 2
  Sift the flour and mix in the whole (unpeeled) almonds. Whisk the egg whites into stiff peaks, gradually whisking in the sugar spoon by spoon. Carefully fold the flour with almonds into the egg whites with a wooden spoon and transfer the batter to the pan.
• 3
  Bake for 30 to 40 minutes in an oven preheated to 180°C. Turn the loaf out of the pan onto a wire rack and let it dry until the next day.
• 4
  The next day, slice the loaf into the thinnest possible slices, place them on a baking sheet, and dry them in the oven at a low temperature (120°C) for about 10 minutes.