Grease and base line 8x26cm bar tin.

Beat egg whites in a small bowl until soft peaks form. Add sugar a little at a time and beat until dissolved.

Fold in sifted flour and nuts.

Spread mixture into prepared tin and bake for about 30 minutes until firm to touch.

Turn on to wire rack to cool.

Whan cold, wrap in foil and leave for 1-2 days.

Slice thinly. Place slices on flat trays in a single layer and bake in a moderate oven for 10 minutes or until lightly browned and crisp.

Will keep for a month if stored in an airtight container.