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Add a photoServings: 12
Ingredients
- 1/3 c. cornstarch
- 3 lrg egg white
- 1 c. honey
- 3 c. granulated sugar
- 1/2 c. icing sugar
- 2 c. whole almond
Directions
- Line a 13-by 9-inch pan with parchment paper.
- Sprinkle a cutting board with cornstarch.
- In a medium saucepan, combine honey and granulated sugar and put over medium heat.
- When a candy thermometer registers 315 degrees F., remove pan from heat.
- Put egg whites in a mixer fitted with the paddle attachment.
- Start mixer on medium.
- When egg whites are stiff add in icing sugar, scraping down the sides.
- When the honey mix temperature has gone down to 300 degrees F., pour honey into egg whites while mixer is running.
- Increase speed to high till mix thickens, about 2 min.
- Mix in nuts with a rubber spatula or possibly wooden spoon.
- Scrape mix onto cutting board with cornstarch.
- Knead for about 4 min.
- Press mix proportionately into pan.
- Cover with another piece of parchment and let cold.
- Cut into 36 squares with a warm knife.
- Serve.
- It took me a few tries before I was satisfied with this recipe but the end result made it all worthwhile. Try it with a mix of nuts (try hazelnuts along with the almonds) and/or possibly candied peel (orange, lemon or possibly lime).
- Yield is 36 pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 12 servings | |
| Calories 405 | |
| Calories from Fat 54 | 13% |
| Total Fat 6.31g | 8% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 50mg | 2% |
| Potassium 114mg | 3% |
| Total Carbs 86.96g | 23% |
| Dietary Fiber 1.4g | 5% |
| Sugars 76.15g | 51% |
| Protein 4.45g | 7% |
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