* Toast whole hazelnuts and almonds by preheating the oven to 550 degrees F and
placing the nuts on a cookie sheet on the middle rack. Roast for 4 or 5 minutes,
shaking the pan a couple of times. Watch them carefully, so they don't burn.
Allow the nuts to cool for at least 10 minutes before chopping them very briefly
in a blender or food processor.
Put the eggs, flour, and salt in a bowl and stir to make a soft dough. Turn out
on a floured working surface and knead the dough 1 to 2 minutes. Shape it into a
ball, flatten it with your hands, and sprinkle it lightly with flour.
Roll the dough out to a rectangle about 1/4-inch thick. With a sharp knife or
a pizza cutter, cut into 1/4-inch-wide strips and dredge these long strips in flour.
Then cut them into chickpea-size bits, and again dredge with flour to prevent them
from sticking to each other. Scoop up the bits in a large sifter to remove the excess
Heat the oil in a small saucepan or wok and fry a handful of the bits at a time
until lightly golden, stirring so they are an even color. Drain on paper towels
and cool. You can also bake them, one third at a time, on an ungreased cookie sheet
on the middle rack of a preheated 400 degree F oven for 7 minutes.
Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately
high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts,
and the lemon peel and juice; cook over lower heat 7 minutes.
Spread the toasted almonds over an oiled round serving platter and pour the hot
mixture on top. Let it settle for a few minutes. When the mixture is cool enough
to be handled, shape it into a circle with the help of a spoon and your moistened
hands. Let it cool thoroughly at room temperature. It will harden a little. Either
break off pieces with your fingers or cut into 2-inch segments.