Pistachio Torrone

Preparation Oil baking pan, then line bottom and sides with pieces of edible wafer paper, trimming it to fit. Heat honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved, then bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage). When thermometer reaches 300°F, start beating egg whites with salt in mixer, beating until they hold soft peaks. Remove syrup from heat and let stand until bubbles dissipate. With mixer at low speed, slowly pour hot syrup into whites in a thin stream down side of bowl. Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes. Add flower water and almond extract and beat 1 minute more. Stir in pistachios. Sprinkle a work surface with cornstarch (1 tablespoon), then spoon torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch. Pat torrone mixture into baking pan and top with a square of wafer paper, trimming to fit. Let stand at room temperature at least 8 hours. Run a sharp thin knife around edges of pan, then invert torrone onto a cutting board. Leaving wafer paper on, trim ends and cut torrone into 1-inch-wide strips. Wrap each torrone strip in parchment paper. (If desired, cut each strip into 2-inch rectangles.) Cooks' note:Torrone keeps in an airtight container in a dry place at cool room temperature 2 weeks.

Preparation Oil baking pan, then line bottom and sides with pieces of edible wafer paper, trimming it to fit. Heat honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved, then bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage). When thermometer reaches 300°F, start beating egg whites with salt in mixer, beating until they hold soft peaks. Remove syrup from heat and let stand until bubbles dissipate. With mixer at low speed, slowly pour hot syrup into whites in a thin stream down side of bowl. Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes. Add flower water and almond extract and beat 1 minute more. Stir in pistachios. Sprinkle a work surface with cornstarch (1 tablespoon), then spoon torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch. Pat torrone mixture into baking pan and top with a square of wafer paper, trimming to fit. Let stand at room temperature at least 8 hours. Run a sharp thin knife around edges of pan, then invert torrone onto a cutting board. Leaving wafer paper on, trim ends and cut torrone into 1-inch-wide strips. Wrap each torrone strip in parchment paper. (If desired, cut each strip into 2-inch rectangles.) Cooks' note:Torrone keeps in an airtight container in a dry place at cool room temperature 2 weeks.