Spanish Jijona Nougat

ice paper or wax paper
1 lb. blanched almonds
1 lb. hazelnuts
5 egg whites
1 c. honey
1/2 c. sugar
1 tsp. cinnamon

Line the bottom and sides of a 9×1313-inch cake tin with wax paper or rice paper. For thicker turn, use a smaller cake tin. Spread out the almonds and hazelnuts on separate cookie sheets. Put in oven and toast at 350F for 10 minutes. Place the hazelnuts in a kitchen towel and rub them until the skins come off. Chop all nuts or grind in food processor until fine. Whip the egg whites until they hold stiff peaks. Fold in nuts. In a large pan, mix the honey and sugar and melt over medium heat.
Stir the nut mixture into the honey mixture. Cook over low heat, stirring constantly, for about 10 minutes. Remove from heat.Spread the turrn into the prepared cake tin. When cold, sprinkle cinnamon on top. Then cut into squares.