ELABORATION If you have not got the hazelnuts and dried almonds without skin, then the recipe starts by peeling them. Tritúralas until they are almost like dust. Beware: if you grind them too long they start to get oily, and it's not the idea. Now heat the sugar and honey in a small pot and let it cook until the sugar has dissolved completely. Then pour this liquid in a bowl next to the egg yolk and the dried fruits crushed before, begin to stir and add the cinnamon powder. Mix all the ingredients very well, this process can take a few minutes to achieve a uniform consistency. Some people carry out this process in a pot over low heat, you can do it, but taking care that it is not going to stick. Put all the previous preparation in a rectangular mold with waxed paper that has little depth (to give the nougat that rectangular shape feature tablet type they have), put on something that has enough weight (this will make the nougat take shape and go adapting to the mold), put it in the fridge and forget about it for a couple of days.