Venetian Almond Nougat

Heat the honey over very low heat, stirring constantly for about thirty minutes, then let it cool for another thirty minutes, and add the first 12 egg whites whipped to stiff peaks. Let it rest and reheat. Repeat the process with the other 12 egg whites whipped to stiff peaks. Add the almonds and cinnamon. Mix very well and then pour into a low and wide container lined with white wafers. Those who wish can also add pieces of candied citron to the almonds. Once cooled, it can be broken into pieces.