Heat the oven to 180°C (350°F, gas mark 4). Lightly grease a loaf tin measuring about 19 × 12 × 9 cm (7½ × 4½ × 3½ in).
In a large, clean bowl, whisk the egg whites until they form soft peaks. Add the sugar 1 tablespoon at a time, whisking well after each addition, to make a meringue mixture. Sift the flour over the top, add the flaked and whole almonds and glacé cherries and fold them in.
Spoon the mixture into the tin and level the surface. Bake for 25 minutes, or until the loaf is pale golden on top and just firm to the touch. Turn it out of the tin and leave it to dry out for 1 hour - 1 hour 30 minutes, until completely cool.
Reduce the heat of the oven to 120°C (250°F, gas mark ½). Using a serrated knife, slice the loaf into 30 thin wafers. Arrange them in a single layer on baking sheets and bake them for 45 minutes, or until dry and crisp. Do not let them go brown.
Using a palette knife, transfer the wafers to wire racks to cool. Store them in an airtight container.
Variation: use glacé pineapple instead of cherries, or macadamia nuts for almonds for a tropical taste.