Preheat the oven to 160°C (315°F/Gas 2–3). Bake the bread for 8 minutes or until completely dry and crisp. Allow to cool. Very thinly slice lengthways with a sharp knife — the bread should shatter into small pieces.
Thinly slice the almonds lengthways. Combine with the breadcrumbs and season with the salt. Set aside.
This can be made 1 day in advance and stored in an airtight container.