Instructions:
Prepare the Almonds:
Boil the almonds for 3 minutes. Drain and remove the skins.
Toast the almonds in a dry pan over medium heat until lightly golden. Set aside to cool.
Prepare the Walnuts:
Toast the walnuts in the same dry pan over medium heat until fragrant. Set aside to cool.
Prepare the Mould:
Grease a 22×9 cm mould with a thin layer of oil.
Sprinkle icing sugar evenly on the bottom and sides of the mould.
Make the Syrup:
In a saucepan, combine the sugar and honey.
Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture boils.
Continue cooking until the syrup reaches the soft ball stage. Test by dropping a teaspoon of syrup into cold water—it should form a soft ball. Remove from heat.
Prepare the Egg White:
In a bowl, lightly beat the egg white.
Gradually add the hot syrup to the egg white, stirring continuously.
Cook the Mixture:
Return the mixture to low heat and cook, stirring continuously, until it thickens to a consistency that holds its shape.
Combine with Nuts:
Remove from heat and quickly mix in the toasted almonds and walnuts until evenly distributed.
Mould and Refrigerate:
Pour the mixture into the prepared mould. Smooth the top with a spatula.
Refrigerate for at least 12 hours or overnight to set.
Serve:
Once set, remove from the mould and cut into bite-sized pieces.
Sprinkle with additional icing sugar if desired.
Serving Suggestions:
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