Steps
- Preheat the oven to 325°F / 160°C. Roast 1 cup of pistachios, ½ cup of walnuts, ½ cup of hazelnuts, 1 cup of blanched almonds, and ¼ cup of pine nuts separately until fragrant. Stir every 5 minutes.
- Separately toast crushed pistachios for topping. Cool, rub the hazelnut skins off, and coarsely chop the nuts, leaving the pine nuts whole.
- Boil 1½ cups of superfine sugar, 1 cup of water, and ½ lemon, juiced until the syrup reaches 240°F / 115°C, about 15 minutes. Stir into the nuts with 1 tablespoon of rose water.
- Cool for 10 minutes, stirring occasionally. With oiled hands, gather the mixture between oiled parchment sheets; roll to 1½in / 4cm thick.
- Refrigerate briefly until firm enough to slice. Cut into diamonds and sprinkle with the toasted crushed pistachios.