1 1/4 c. flour, sifted
1/4 tsp. salt
1 tsp. baking powder
4 egg whites
1/2 c. sugar
3 tbsp. salad oil
1 tsp. almond extract
1 c. almonds, sliced
1 tbsp. cinnamon

Finished cake should be only 2 1/2 inches high so use 2 (9 inch) loaf pans for baking. Sift together flour, salt and baking powder. Beat egg whites until fluffy. Gradually add sugar, beating until smooth. Stir in oil and vanilla. Gradually add flour mixture, then cinnamon and almonds. Pour, then spread evenly into the 2 greased loaf pans. Bake in 350 degree oven 35 minutes or until a cake tester comes out clean. Cool then cut in 1/2 inch slices. Arrange slices on a baking sheet and lightly brown in a 400 degree oven. Do not over- brown...using only egg whites makes Mandelbrot a little drier than with whole eggs.

Please note: original recipe called for 1 cup of sugar...to cut calories, follow the above directions.