This traditional Italian nougat is typically made with almonds, but we’ve substituted pistachios for their bright color and delicate flavor.
1 1/2 cups clover or other mild honey
1 1/2 cups sugar
1/2 cup water
3 large egg whites
1/4 teaspoon salt
1 1/2 teaspoons orange-flower water
3/4 teaspoon pure almond extract
2 1/2 cups salted roasted unshelled pistachios
1 tablespoon cornstarch plus additional for kneading
Equipment: an 8-inch square metal baking pan; a candy thermometer; a heavy-duty stand mixer fitted with whisk attachment; edible wafer paper.
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