Pistachio Torrone

Ingredients

• 1 1/2 cups clover or other mild honey
• 1 1/2 cups sugar
• 1/2 cup water
• 3 large egg whites
• 1/4 teaspoon salt
• 1 1/2 teaspoons orange-flower water
• 3/4 teaspoon pure almond extract
• 2 1/2 cups salted roasted unshelled pistachios
• 1 tablespoon cornstarch plus additional for kneading
• Equipment: an 8-inch square metal baking pan; a candy thermometer; a heavy-duty stand mixer fitted with whisk attachment; edible wafer paper

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