1.Preheat oven to 180°C (160°C fan forced). Grease 10cm x 20cm (4-inch x 8-inch) loaf pan.
2.Beat egg whites in a small bowl with an electric mixer until soft peaks form, gradually add sugar, beating until sugar dissolves.
3.Transfer mixture to a large bowl, stir in sifted flour, nuts, coconut and rinds. Spread mixture into pan. Bake about 30 minutes. Cool in pan.
4.Remove bread from pan, wrap in foil, stand overnight.
5.Preheat oven to 120°C (100°C fan forced).
6.Using a serrated knife, cut bread into wafer-thin slices. Place slices, in a single layer, on ungreased oven trays, bake about 45 minutes, turning halfway through baking time, or until dry and crisp. Cool bread on wire racks.
We used a mixture of peanuts, cashews, almond kernels and walnuts.Note