Almond Toast

Preheat oven to 350 degrees F. and line a 9 x 5-inch loaf pan with parchment paper (do not grease).

Whip whites and salt until foamy, then gradually pour in sugar. Continue whipping until whites hold a stiff peak. Fold in sifted flour and fold in almonds. Scrape meringue into prepared pan and bake for 35 minutes, until top is richly browned. Allow to cool, then wrap and freeze overnight. (Makes about 24 toasts).

Preheat oven to 175 degrees F. and line a baking tray with parchment. Using a serrated knife, slice thin slices of loaf, about 1/4 inch thick or less and place on a baking sheet. Bake until dry and crisp, but not browned, 20 to 30 minutes. Store in an airtight container until ready to serve.