Pre-heat oven to 180°C. Spray a 8cm x 24cm bar tin with oil.

Beat egg whites until peaks form. Slowly add sugar, beating well in-between each addition. Continue to beat until hard peaks form then fold in flour and almonds.

Pop mixture into tin and cook for 30 minutes – it should resemble a cake

Cool for 15 minutes in tin. Wrap in foil and refrigerate for 2 hours.

Unwrap and cut into fine 2mm slices with an electric knife or a sharp knife.,6 : Spray a large tray, place the slices onto the tray and bake at 100°C until bread is golden and crisp.