- 200 g honey
- 100 g sugar
- 150 g hazelnuts
- two egg albumens
Warm up the honey – bain-marie – until it boils, then add the beaten albumens and let the mix dry for two hours; add the cooked sugar and the grounded hazelnuts and cook again, until the mix is well dry and consistent.
Put it in a rectangular mould with wafers on the bottom and cut it in slices when it’s tepid.