Three Almond Turron (Spanish-style soft nougat)

Line the base and sides of a slab tin (15cm x 25cm) with baking paper. Heat honey in a large frypan. Mix in icing sugar, vanilla and cinnamon and bring to the boil, whisking lightly to blend. Boil for 1 minute. Lightly whisk egg white in a separate bowl and gradually whisk in honey mixture in a steady stream. Return mixture to frypan, add ground and smoked almonds and heat, stirring gently, until mixture boils and comes away from the sides of the pan. Press into the slab tin and sprinkle with flaked almonds. Place a layer of plastic wrap over the top and use it to press and flatten the surface. Refrigerate overnight until set. Turn out and cut into 32 fingers. Place on baking paper. Melt chocolate and drizzle over Turron pieces using a small pointed spoon. Return to refrigerator to set. Store in an airtight container or wrap into bonbons using cellophane and ribbon.