Ingredients:
450 g (1 lb) orange honey
500 g (1 lb 2 oz) almonds, lightly toasted
250 g (0.5 lb) sugar
80 g (3 oz) powdered sugar
3 egg whites
20 g (1 Tbsp) pistachios, chopped
200 g (7 oz) dark chocolate

Preparation:

1. Whip the egg whites till stiffened.
2. Place the honey in top of double boiler over boiling water for 30 minutes. Stir the honey frequently. Add whipped egg whites.
3. After 10 minutes add sugar. Cook for 15 more minutes.
4. Turn off heat. Stir in almonds and pistachios.
5. Pour mixture two inches deep into loaf pans lined with parchment paper. Let cool.
6. Remove from pans and cut into 1-inch squares.
7. Melt dipping chocolate in top of double boiler. Dip each square into melted chocolate, place on cookie sheet covered with aluminum foil.

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Ingredients:
2 egg whites
2 c. sugar
1/2 c. honey
1 c. light corn syrup
1/4 tsp. salt
1/4 cup water
2 tsp. vanilla extract
1/4 c. butter, softened
1 c. blanched hazelnuts , lightly toasted
9 oz. blanched whole almonds , lightly toasted
large wafer sheets

Preparation:

1. Whip the egg whites till stiffened.
2. Combine sugar, honey, corn syrup, salt, and water in a saucepan. Continue cooking over medium heat until a candy thermometer temperature registers 260 degrees F.
3. Slowly pour in a thin stream into egg whites, while the mixer is running.
4. Add vanilla and butter, beating until thickened again. With wooden spoon, stir in toasted nuts.
5. Pour into a square baking tin lined with a sheet of wafer . Top with another wafer, cover with a wooden board, and weight the board down. Let stand for 30 minutes.

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