A typical Christmas candy, the almond pastry from Cologna Veneta, is a must for every Christmas Holiday!
- 1 kg peeled sweet almonds
- 750 g blossom honey or other liquid honey
- 4 egg whites
- 50 g white wafers
Place the almonds on the baking tray and toast them in the oven at 120 degrees for a few minutes. Remove them from the oven and rub the skin off with a dry tea towel.
Heat the honey in a double-boiler for roughly 20 minutes and stir continuously. Whip the egg white until it stiffens and carefully fold in half of the honey, making sure that the whipped egg whites remain solid. Cook the mixture for an additional 30 minutes, stiring continuously to prevent it from sticking to the boiler. Remove from the stove, fold in the remaining whipped egg whites and add the almonds, sprinkle with cinnamon and let it cool.
Use a baking mould with low sides for the white wafers and pour into the mixture of almonds and honey. When the mixture is cold and has hardened, cut into pieces and serve. Almond nougat is good for a long time and should be stored in a biscuit tin.