Pablo Garrigós Almond Brittle Torta

A round torta of guirlache, the classic Spanish almond brittle. Roasted Marcona almonds (64% of the recipe) are set in rosemary honey with sesame seeds and finished with a thin wafer. The result is crunchy, nutty and lightly sweet, with a toasted sesame flavor. Pablo Garrigós Ibáñez makes it in Alicante, Spain. Break it into pieces for a holiday dessert board, serve it with coffee or sweet wine, or add it to a Spanish gift basket.