Ingredients for approximately 500 g of soft brittle:65 g honey1 egg white65 g cane sugar95 g almonds190 g hazelnuts100 g orange peel (from unwaxed oranges) 7 g lemon peel (from unwaxed lemons)1 tbsp Extra Virgin Olive Oil
Dissolve the sugar and honey in a heavy-bottomed pan, then add the hazelnuts, the almonds, the orange peel cut into small pieces and the grated lemon peel. Also add the egg white beaten lightly (not to stiff peaks) and cook over a very low heat for 35-40 minutes, stirring continuously. When the mixture has thickened and is no longer liquid, transfer it onto a sheet of greaseproof paper brushed with a little oil. Lay another sheet of greaseproof paper on top and flatten the soft brittle until it is roughly 1 cm thick, or thicker if you prefer; use a rolling pin to help you with this step. Remove the sheet of greaseproof paper on top and let the soft brittle cool at room temperature (or in the fridge). Use a sharp knife to cut it into pieces of the shape and size you prefer.