Step 1

Preheat the oven to 160C fan bake.

Step 2

Beat egg whites until soft peaks form. Add sugar gradually and beat until dissolved.

Step 3

Fold in flour, nuts and ginger gently until no dry ingredients are visible.

Step 4

Put into a 20 x 10cm greased loaf tin lined with a strip of baking paper for easy removal.

Step 5

Bake for 40 minutes or until a skewer inserted comes out clean. Leave in the tin to cool.

Step 6

Turn out and slice wafer-thin with a very sharp knife.

Step 7

Place slices on an oven tray and bake in a slow oven, about 20 minutes, until brittle.

Step 8

Follow the almond bread recipe to end of step 3.

Step 9

Divide mix in half and form into 2 fairly sloppy sausage shapes, wrapped in baking paper.

Step 10

Cook in a pan of your choice for 20 minutes at 160C fan bake.

Step 11

Cut into 2cm-thick slices and lay at on tray. Cook for 20 minutes more "so they dry out and look better with a little colour".

Step 12

Serve with sherry or a cup of tea or coffee.