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1
Put the eggs, flour, and salt in a bowl and stir to make a soft dough.
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2
Turn out on a floured working surface and knead the dough 1-2 minutes.
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3
Shape it into a ball, flatten it with your hands, and sprinkle it lightly with flour.
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4
Roll the dough out to a rectangle about 1/4 inch thick.
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5
With a sharp knife or a pizza cutter, cut into 1/4-inch-wide strips and dredge these long strips in flour.
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6
Then cut them into chickpea-size bits, and again dredge with flour to prevent them from sticking to each other.
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7
Scoop up the bits in a large sifter to remove the excess flour.
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8
Heat the oil in a small saucepan or wok and fry a handful of the bits at a time until lightly golden, stirring so they are an even color.
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9
Drain on paper towels and cool.
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10
You can also bake them, one third at a time, on an ungreased cookie sheet on the middle rack of a preheated 400 oven for 7 minutes.
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11
Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes.
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12
Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes.
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13
Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes.
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14
Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes longer, stirring constantly.
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15
Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top.
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16
Let it settle for a few minutes.
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17
When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands.
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18
Let it cool thoroughly at room temperature.
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19
It will harden a little.
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20
Either break off pieces with your fingers or cut into 2-inch segments.
