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Thin wafer sandwiches filled with honey and spiced nut paste are a rare Sienese specialty. These ancient mediterranean sweets preserve family confectionery traditions from the Middle Ages.
Preheat your oven to 350°F. Spread the walnuts, hazelnuts, and almonds on a baking sheet and toast for 8 minutes, stirring once midway for even roasting.
Once cooled, pulse the nuts in a food processor until finely ground but not pasty—avoid over-processing to keep texture.
Warm the honey, cinnamon, nutmeg, cloves, and salt over medium heat in a saucepan, stirring gently. Bring just to a simmer, then remove from heat.
In a separate bowl, whisk egg whites until soft peaks form, then fold gently into the spiced honey mixture for optimal aeration.
Stir the nut mixture into the honey and egg whites until completely combined and slightly sticky. Let cool for 15 minutes to firm up.
Lay out wafer sheets, spoon the nut paste onto 8 sheets, spreading evenly. Top each with another wafer, press lightly, and trim edges if needed.
Allow Copate Senesi to rest at room temperature for 30 minutes, so wafers soften and filling sets. Serve or store in an airtight container.
