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1. Prepare a small square or rectangular baking dish with a layer of ostia (traditional wafer) cut to size or two layers of parchment cut to size, one long piece covering the dish vertically, another long piece covering it horizontally, so that the sides of the dish will be covered and you can fold the parchment over the top of the torrone while it is setting.
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2.For the nuts, it's traditional to use 100% whole peeled almonds, but you can leave them unpeeled or do a mix, substituting a portion of almonds for other nuts or even dried fruit such as figs. Place the nuts on a single layer in a baking tray and toast in oven at 325u00b0 F, about 10-15 minutes or until shiny and fragrant. Set aside.
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3.Place honey in a large bowl over a saucepan of water (bain marie) on the lowest heat. Make sure the bowl is not touching the water. Heat honey until it melts, stirring occasionally with a wooden spoon.
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4. In the meantime, whisk egg whites to stiff peaks in a separate bowl. Add the whites to the bowl of honey, stirring with the wooden spoon to incorporate. It should turn into a caramel-coloured cream. Keep cooking, stirring slowly but continuously over gentle heat for 45 minutes. The mixture should thicken and become pale. A small test should determine that your torrone is at a good stage - a drop of the mixture in a glass of water should solidify into a soft ball, not dissolve immediately.
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5. Add the nuts to the mixture and continue cooking and stirring for 30 minutes. Pour into your prepared baking tin. Fold over the parchment to cover the top and smooth it down, pressing the torrone gently with your hands. If using the more traditional ostia, place another layer of ostia cut to size on top and press gently but firmly. Place in a cool place to set for a couple of hours.
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6. When set, cut the torrone into thick slices with a sharp, heavy knife (a little olive oil wiped onto the knife helps). Wrap in parchment or cellophane and tie with pretty string or ribbon for the perfec
