Grease a 15cm x 7½cm x 5cm loaf tin. Preheat oven at 180°C.
Whisk egg white until it turns frothy then add sugar and salt. Continue to whisk till mixture turns just stiff. Add sifted flour and mix until it is well blended. Stir in combined nuts; mix.
Pour mixture into the prepared loaf tin and bake for 30 minutes. Remove the cake out onto a wire rack to cool. Put the cooled cake in the freezer for about 20 to 25 minutes.
Cut into very thin slices of about 2mm thickness. Arrange the slices on a lightly greased baking tray. Bake in a preheated oven at 140°C to 150°C for 10 to 15 minutes or until slices become crisp and are lightly golden brown.