White Copate of Siena

Lightly toast the blanched almonds and shelled walnuts, without browning them until they become deep brown. Stop toasting when they are lightly golden and release a distinct nutty aroma; then let them cool slightly before processing, so they'll be easier to chop without turning into a paste.

Chop the almonds and walnuts in an irregular, not too fine, grain. Maintain a perceptible grain, as the nuts need to give structure to the filling and not disappear into the mixture. Stop when the fragments are small but still distinguishable, avoiding reducing them to flour.

Pour honey and sugar into a tall saucepan and cook them together over low heatStir until you obtain a thick, dark syrup, without interrupting your attention during cooking: the mixture It should appear uniform, shiny and more consistent than the initial mixture.

Join the egg whites to the thick, dark syrup, keeping the saucepan on the heat low. Stir continuously to incorporate them without leaving any separate areas and continue for a few minutes, until the mixture It appears smooth and firm. Then remove the saucepan from the heat.

Add to the mixture Heat the chopped almonds and walnuts. Mix thoroughly until the nuts are evenly distributed; the filling should be firm, thick, and workable enough to be portioned into the wafers without dripping.

Arrange the round pastry wafers and place about two tablespoons on each one. tablespoons of filling. Cover with another wafer, then press gently but evenly to flatten the mixtureRoll out each pastry to about half a centimeter thick, keeping the filling evenly distributed all the way to the edges.

Let the waffles cool completely before storing them. Once the filling has set and the waffles are firm, transfer them to tins, carefully arranging them to preserve their shape and texture.