Turrón Recipe - Traditional Andorran Nougat Dessert

Ingredients

• 1 1/2 cups raw Marcona almonds
• 1 cup raw hazelnuts
• 1 1/4 cups granulated sugar
• 1/2 cup wildflower honey
• 1/4 cup water
• 1 large egg white, room temperature
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon orange blossom water
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon vanilla bean paste
• 2 sheets edible wafer paper (oblea), cut to fit mold