Beat egg-whites until stiff; gradually beat in castor sugar until mixture us of good meringue consistency, forming peaks.
Fold in sifted flour and whole almonds.
Fill into very lightly greased 20cm X 10cm loaf tin.
Bake in moderate oven 30 to 40 minutes.
Leave in tine until complete cold.
Wrap in aluminum foil, put aside for one or two days.
Using very sharp knife, cut into wafer thin slices.
Place slices on oven tray, put into slow oven 45 minutes to dry out completely.