Beat the egg white until stiff, add the sugar and continue beating for about 5 minutes. Mix the flour with nuts and fold under the snow.
Pour into a loaf pan lined with baking paper and bake in a preheated oven at 160 degrees for 45 minutes.
Let cool in the mold for 20 minutes, remove from the mold and leave to stand overnight.
Cut into slices approx. 2.5 to 3 mm thick. Place on a baking sheet lined with baking paper and let dry in the oven at 170 degrees for 8 minutes.
Almost all types of nuts can be used. The flour can also be exchanged. 30 g wholemeal spelled flour mixed with 70 g wheat flour results in a more rustic variant. Just try.
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