Crispy egg whites bread

1. 

egg white 5 pcs • powdered sugar 5.25 oz (150 g) • flour medium 5.25 oz (150 g) • baking powder for gingerbread 0.25 oz (10 g) • salt

Put all the above mentioned ingredients into a deep bowl and whip everything together until it turns into a smooth cream.

2. 

unsalted butter 0.25 oz (10 g) • flour medium 0.25 oz (10 g)

Grease baking form with butter and flour it.

3. 

walnuts 1.75 oz (50 g) • sweet almond kernels 1.75 oz (50 g)

Add nuts to the dough and pour it evenly into the prepared form.

4. 

Bake for 30 minutes at 170 °C.

5. 

After baking, tip the warm bread out and let it cool.

6. 

Cut the bread into 1-2 mm thick slices. The thinner the better.

7. 

Dry the bread slices in the oven at 465°F (240°C)F (210°F (100°C)) for 25 minutes.