Ingrédients :
To spread the nougat: a sheet of rice paper.
A wooden frame to spread it into a precise shape.
Heat the almonds, sugar and honey at a high temperature in a heavy saucepan for approximately 1/4 of an hour.
Stir constantly and check whether the almonds are cooked, they should be lightly grilled. Add the flour when the almonds begin to crackle.
Cook for another 3 minutes stirring regularly.
When reddish-brown threads appear, which are a sign that the sugar is caramelizing, add the glass of wine and stir vigorously. Cook for another 2 to 3 minutes until the wine has evaporated.
Pour the mixture into the frame lined with a sheet of rice paper and spread it out evenly. Place another sheet of rice paper on top and tap it with the back of a spoon to press the mixture.
Leave to cool then cut the nougat into bars while it is still lukewarm.
