Sorra

Instructions

1. Toast the almonds, hazelnuts and pistachios in the oven at 170 °C for 8 to 10 minutes, then roughly chop them.
2. In a saucepan, heat the honey and sugar over medium heat until you get a syrup that reaches 118 °C, about 6 to 8 minutes.
3. Whisk the egg whites into firm peaks in a clean bowl.
4. Pour the hot syrup in a thin stream into the egg whites while whisking constantly, then add the orange blossom water and cinnamon.
5. Gently fold the chopped nuts into the mixture, then pour everything into a greased rectangular tin lined with baking paper.
6. Leave to set for at least 4 hours at room temperature, then cut into squares before serving.