Preheat the oven to 180 C. Grease two rimmed baking trays.
In a large bowl, combine all the ingredients except the almonds; mix well with a spoon. Stir in the almonds until well blended; the dough will be thick and sticky.
Place half of the dough on prepared baking tray. Form a slightly rounded 10x30cm (4x12 in) loaf that is about 2cm (1/2 in) thick. Repeat with the remaining dough on a second baking tray and bake for 30 minutes.
Remove from the oven and reduce the temperature to 170 C. Allow the loaves to cool for 20 to 25 minutes, then cut into thick slices about 3cm (1 in) thick. Lay the slices cut side down on the baking trays and bake for 15 more minutes. Turn them over and bake another 15 minutes or until very crisp. Allow to cool, then store in an airtight container. Will keep several weeks.