Beat egg whites with cream of
tartar until stiff peaks form.
Gradually add sugar, beating
constantly until stiff.
Lightly fold in flour, almonds and
essence.
Spoon mixture into prepared tin
and bake 30-35 minutes.
Cool for 5 minutes, then turn out
onto a wire rack to cool completely.
Cut loaf into wafer-thin slices
with a sharp, thin-bladed knife.
Place on an ungreased baking tray.
Reduce oven temperature to 150C
and bake again for 10-12 minutes.
Cool and store in an airtight
container.
Makes about 36
Slice partially cooked loaf and freeze.
Bake as many slices as required at any time straight from freezer. A
combination of macadamia nuts, pecans, walnuts and pistachios makes a
delicious alternative to almonds. Beautiful biscuits to serve with tea,
after dinner or as an accompaniment to soft desserts, such as mousse.
