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1
Spread the almonds on a sheet pan, and toast them in a 300 oven for 15 minutes, or until they are light gold and fragrant.
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2
Cut sixty wafers from the rice paper with sharp scissors.
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3
For square cookies, fold the sheet over at about 2-inch intervals, cut along the folds to make strips, and cut the strips into squares.
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4
For round wafers, cut 2-inch circles from each strip.
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5
Pour the honey and the sugar into the skillet, and set over medium heat.
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6
Stir in the cinnamon as the honey melts, and continue stirring as the sugar dissolves and the mixture starts to bubble.
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7
Cook at a moderate boil for 5 to 10 minutes, until the mixture has caramelized to a deep golden brown and thickened noticeably.
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8
Stir in the almonds, heat to bubbling again, and cook for 2 or 3 minutes, until the nuts are hot and thoroughly coated with the caramelized honey.
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9
Dont let the syrup or almonds get too dark.
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10
Turn off the heat, but leave the filling in the pan.
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11
Lay out twelve wafers in a line on a cool counter, scoop up some of the hot honey and almonds with a wooden spoon, and drop a small mound on six of the wafersa rounded teaspoon or more.
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12
While the honey is still soft, top each with a second wafer.
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13
With a flat board, press down lightly on all at once, flattening and spreading the nut filling.
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14
Fill all the wafer sandwiches this way.
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15
Whenever the caramel gets too thick to drop, return the pan to low heat and warm the honey until it loosens.
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16
When the filled wafers are completely cool and the filling is crunchy, enjoy.
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17
Store in an airtight container for a week or so.
