• Cooking oil spray, for greasing
• 3 egg whites
• Pinch of salt
• 180g caster sugar
• 180g plain flour, sifted
• 180g blanched almonds
• ½ tsp ground cinnamon
Note: Allow 1 and a half to 2 hours freezing time. You can keep these biscuits in an airtight container for up to five days. Swap the almonds with any nuts you like, such as walnuts.
Preheat oven to 180°C. Grease an 8 x 25cm bar tin with cooking oil spray and line with baking paper.
Put egg whites and salt in the bowl of an electric mixer and beat until stiff peaks form. Gradually add sugar and beat for 30 seconds. Fold in flour, almonds and cinnamon.
Spoon mixture into prepared tin and level with the back of a spoon. Bake for 30-40 minutes or until firm and cooked through. Set aside to cool to room temperature. Cover with plastic wrap and freeze for 1½-2 hours.
Preheat oven to 140°C. Line an oven tray with baking paper. Use a serrated knife to slice bread very thinly.
Put biscuits on tray and bake for 3-6 minutes or until very lightly browned and crisp. Cool on tray. Serve.