Line a 10×30 cm loaf pan with parchment paper and preheat the oven to 220°C.
In a bowl beat the egg whites on a low speed until they become frothy. Now switch to a medium-high speed and start adding sugar, slowly pouring it in the egg whites while mixing or mixing well between each addition.
Beat until you have stiff peaks.
Add the extracts in and mix to incorporate well.
Sift the flour into the meringue and fold gently until everything is well combined then add lightly toasted almonds and distribute them evenly.
Spread the batter evenly in the prepared pan and bake for 20-25 min or until the top is a light golden-brown color.
Take the pan from the oven and let the oven to cool to 125°C. Take the loaf out of the pan and let it cool a bit.
Line a baking sheet with parchment paper. With a serrated knife cut slices as thin as you can, the easiest way to do this is on a slicers but I don’t have one.
Line the slices on the prepared baking sheet and bake for 20-25 min on 125°C or until the whole surface in evenly browned. Let the slices cool and enjoy crispy treats 🙂
Store in an airtight container.