4 eggs, separated
1 c. sugar
1 c. all-purpose flour
1/2 lb. shelled, unblanched almonds
1/4 tsp. salt

Beat egg whites until stiff. Beat egg yolks until light and lemon colored, adding sugar gradually. Reserve 2 tablespoons of flour and sift rest with the salt. Add flour and salt to egg yolk mixture. Fold in egg white and chopped almonds which have been mixed with the 2 tablespoons of flour. Bake in well greased and floured loaf pan at 350 degrees for 1 hour. Cool thoroughly before slicing very thin to serve.