3 oz. honey
3 oz. sugar
3 egg whites
1 lb. shelled almonds
1 cup shelled hazelnuts, lightly toasted
3 oz. candied orange and citron, or 1 1/2 oz. pistachio nuts
2 lemons
large wafer sheets
6 tbs. water

How to make the Nougat:

Cook the honey in a double boiler for about 1-1/2 hours, stirring constantly. Cook the sugar and water until it reaches the hard-ball stage. Whip the egg whites till stiffened and fold them into the honey. When the mixture is a foamy mass, add the cooked sugar and continue mixing until the mixture begins to harden. Add the almonds, hazelnuts, candied fruit and grated peel of two lemons, mixing thoroughly.

Line a mold or a rectangular baking pan, with the thin sheets of unleavened wafer. Pour in the mixture making an even layer. Top with another wafer, cover with a wooden board, and weight the board down. Let stand the torrone for half an hour. Turn the baking pan over onto a board, and break the torrone into pieces as large as desired. Store at room temperature; torrone keeps for a long time wrapped in greased paper or aluminum foil.

Regional recipe from Lombardy