1. Grease a 12cm x 22cm loaf pan. Line base and sides with baking paper.

2. Beat whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions.

3. Gently stir in nuts, combined sifted flour, cocoa and essence. Spoon mixture into prepared pan. Flatten surface with a spatula.

4. Cook in a moderate oven (180ºC) for about 30 minutes, or until cooked when tested with a skewer. Remove and stand for 5 minutes in pan before turning out onto a wire rack to cool. Wrap in foil and stand overnight.

5. Using a serrated knife, cut bread into very thin slices. Place side-by-side on an oven tray.

6. Cook in a slow oven (150ºC) for about 15 minutes, or until dry and crisp. Cool on a wire rack.

7. Arrange bread slices in boxes or cellophane bags.

TIP: Sliced bread can be made up to two weeks ahead. Store in an airtight container.

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