2 sheets unleavened dough (cut the size of the pan)

1 cup (250 ml) sugar

1/2 cup (125 ml) honey

1/4 cup (60 ml) water

1 egg white

1 1/2 cups (375 ml) blanched almonds (skinless), roasted

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.

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