3 egg whites
½ cup white sugar
1 cup Plain flour
2 cups whole almonds
¼ cup chopped dried apricots (optional)
Pre-heat oven to 180ºC. Line a baking tray with baking paper. Beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, until all sugar has dissolved. Fold in sifted flour, then stir in the almonds and apricot pieces.
Spoon the mixture onto the baking tray, to make a rectangular shape approximately 20cm long,10cm wide and 8cm high. Bake for 40 minutes or until firm and slightly golden.
Remove from the oven and cool thoroughly. Cover with glad wrap and refrigerate overnight. The following day, using a serrated knife, cut into thin slices. Lay each piece on a baking tray lined with baking paper. Bake in a slow oven (150ºC) for approximately 20-25 minutes, or until dry, crisp and golden around the edges. Be careful not to overcook the almond bread pieces because they will burn. Allow to cool before eating.