Ingredients
Method
1.Preheat the oven to 180°C. Lightly grease an 8cm x 26cm bar cake pan, cover base and sides with baking paper.
2.Beat egg-whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar is dissolved between additions.
3.Fold in combined sifted flour and cocoa, then almonds; spread the mixture into the prepared pan.
4.Bake for about 25 minutes or until the bread is browned lightly. Cool the bread in the pan, wrap in foil and stand overnight.
5.Preheat the oven to 150°C. Using a serrated or electric knife, cut the bread into 3mm slices. Place the slices in a single layer on oven trays. Bake for about 20 minutes or until crisp and dry; cool on wire racks.
This recipe can be made two weeks ahead.
Note
