Line an 8-inch (20 cm) pan with parchment paper and spritz it lightly with cooking spray.

If available, place edible wafer paper on the bottom and top before adding the torrone mixture.

Preheat your oven to 350°F (180°C). Spread almonds and pistachios over a baking sheet and toast for 8–10 minutes, until light golden brown.

Turn off the oven and let the nuts stay warm inside.

In a stand mixer, whip egg whites with a pinch of salt until soft peaks form.

Set aside the meringue while preparing the syrup.

In a medium-large saucepan, combine sugar and honey over medium heat, stirring until it reaches 280°F (138°C).

Allow it to boil undisturbed until it reaches 295°F (145°C).

Remove the syrup from heat and slowly pour it into the meringue with the mixer running on low.

Once combined, increase the mixer speed to high and whip for 6–8 minutes until thick and glossy.

Gently fold in toasted almonds, pistachios, orange zest, and vanilla extract.

Transfer the mixture into the prepared pan, pressing it down evenly with a lightly greased spatula.

Let it cool completely at room temperature for about three hours.

Once set, remove from the pan and slice into bars or squares.