Beat egg yolks until thick and lemon colored; gradually add sugar, beating well. Dredge citron and almonds in 1/2 cup flour; stir into yolk mixture.
Combine egg whites (at room temperature) and remaining 1 1/2 cups flour, beating until thick. Stir in yolk mixture.
Spoon batter into a greased 15- x 10- x 1-inch jellyroll pan. Bake at 450° for 10 minutes. Remove from oven, and cut into bars. Turn each bar on its side, and return to oven for 4 to 5 minutes. Cool thoroughly.