4 egg whites
1/2 cup caster sugar
1 cup flour
1 cup whole almonds with skins on
Preheat oven to 180 C (350 F). Beat egg whites stiffly. Gradually add sugar and continue beating until mixture is stiff. Fold in flour and almonds. Place in greased log pan and bake for 50 - 60 minutes. Cool on wire rack. Wrap in foil and stand for 3 - 5 days. Slice very thinly, and place on cookie sheet and dry in oven at 150 C (300 F) for about 30 minutes.