250 g almonds
250 g of sugar
3 egg whites
1 pinch of salt
possibly a little freshly ground cardamom
The almonds are peeled and cut lengthwise into thin sticks.
Whip the egg whites stiff with a little salt.
If the meringue is to be tough and caramel-like, add a little vinegar.
Stir in sugar.
Stir in the almonds.
Spoon the meringue mixture onto baking paper.
Bake for 10-20 minutes at 180 degrees.
They must be just golden brown.