Instructions: Preheat oven to 375 F. Place the chopped almonds in a pan and bake in the preheated oven for about 7 to 8 minutes, or until they are a rich golden brown. Watch them carefully as they burn easily. Set aside. Combine the margarine and the sugar and mix until completely blended. Add the egg whites and the almond extract and mix well. In another bowl, combine the flour, baking powder and salt. Mix well. Add the egg white mixture and the toasted almonds to the flour mixture and mix well. Spoon the dough into a standard-size (approximately 9" x 5") loaf pan that has been sprayed with non-stick vegetable cooking spray.

Spread evenly over the bottom of the pan by wetting your hands and pressing down on the dough. Place in the preheated oven and bake for 15 minutes, or until a knife inserted in the center comes out clean. Remove from oven and turn onto a cutting board. Just as soon as the loaf is cool enough to handle, cut it into sixteen 1/2 inch slices. Place the slices on a baking sheet which is either covered with parchment paper or has been sprayed with non-stick vegetable cooking spray. Bake for 5 minutes and then turn the slices over and bake for 5 more minutes, or until a golden brown on both sides.

Makes 16 servings.

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