Honey and Almond Nougat

Preparation

• • Line a lightly oiled 20 X 10-cm (8 X 4-inch) loaf pan with plastic wrap and oil lightly. Line the bottom of the pan with a sheet of unleavened dough. Set aside.
  • In a saucepan, bring the sugar, honey, and water to a boil. Cook without stirring until a candy thermometer reads 150 °C (302 °F). Remove from the heat.
  • Beat the egg whites with an electric mixer on medium speed until frothy. Drizzle the hot syrup over the egg, avoiding the beaters. Beat constantly until the mixture thickens, about 4 to 5 minutes.
  • At low speed, add the almonds. Spread quickly and evenly in the pan and press with your fingertips, moistened with water.
  • Cover with the second sheet of unleavened dough. Cover and let stand overnight at room temperature in a cool place. Slice or cut into squares.
  • Wrap individually in waxed paper or dust with a mixture of 30 ml (2 tablespoons) of icing sugar and 15 ml (1 tablespoon) of cornstarch and cover with plastic wrap. Store in a cool and dry place for about 2 weeks.