Crunchy Almond Nougat with Rosemary Honey and Lemon Zest

Instructions

1. 1

   Preheat the oven to 170 °C / 340 °F. Spread the almonds on a baking tray and toast them for 10 to 12 minutes, stirring halfway through, until golden and fragrant. Set aside while still warm.

2. 2

   Line a small rectangular mold or pan with one wafer sheet on the bottom. Keep the second sheet ready for the top.

3. 3

   In a saucepan, combine the rosemary honey and sugar. Cook over medium heat for 6 to 8 minutes, stirring only as needed, until the sugar dissolves and the mixture becomes thick, glossy, and bubbling.

4. 4

   Meanwhile, beat the egg whites with the salt until soft peaks form.

5. 5

   Gradually pour the hot honey-sugar syrup into the egg whites while beating constantly on medium-low speed so the whites do not scramble. Then mix in the lemon zest and ground cinnamon.

6. 6

   Return the mixture to very low heat or set it over a double boiler, stirring with a wooden spatula for 5 to 7 minutes, until it thickens noticeably and looks more opaque and dense.

7. 7

   Add the warm toasted almonds and mix well so they are fully coated in the nougat mixture.

8. 8

   Transfer the mixture to the prepared pan over the wafer sheet, spread it with a lightly dampened spatula, and press gently to compact it. Place the second wafer sheet on top.

9. 9

   Let it rest at room temperature for 4 hours, or until the nougat is firm. If your kitchen is warm, finish setting it in a cool place without needing refrigeration.

10. 10

    Unmold, cut into bars or diamonds with a serrated knife, and serve.