These bars are perfect for brunch or to pair with coffee on a cool morning!
Put the sugar in a medium bowl and pour over the egg whites. Using a fork, mix until the sugar is moistened. If there are lumps, ignore them. Toss in the almonds and stir them around until they’re coated with the sugared whites. Set aside while you make the batter.
Switch to a flexible spatula and gently stir in the flour. When the flour is fully incorporated, gradually fold in the melted butter. Scrape it into the pan and use the spatula to work the batter into the corners. The layer will be very thin.
Give the topping another stir and pour onto the batter. Use a spatulaspread the almonds evenly over the mixture
Storing Wrapped, the bars will keep at room temperature for 4 to 5 days.