Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix flour, margarine, and sugar together; press into 9 x 13 pan. bake at 350 degrees fahrenheit for 15 minutes. beat egg whites until stiff and add 2 teaspoons of sugar and vanilla. mix remaining sugar, almond paste, egg yolks, salt, and lemon juice. fold almond mixture with egg white mixture and put on top of baked crust. sprinkle with nuts or coconut. bake 30 minutes at 325 degrees fahrenheit.

Target recipe: beat egg whites until very stiff. gradually add sugar and beat until of meringue consistency. fold in flour and whole almonds. put in lightly greased, lined loaf tin. bake in a 325 degrees oven for 40 to 50 minutes. leave in tin until completely cold. take out of tin and wrap in foil and store in refrigerator for one or two days. with a very sharp knife cut loaf into wafer thin slices. place on cookie sheets and put in slow oven (250 degrees) for about 45 minutes, until dried out. cool and store in airtight container. will keep for 3 or 4 months.