Beat egg whites until very stiff, gradually sift in sugar and vanilla sugar, fold in honey.
Warm the mixture in a bain-marie and stir until it becomes thick and firm. Stir in walnuts.
Line baking sheet with two wafers, brush quantity finger thick, cover with two wafers and weigh them down with a board as soon as quantity begins to set.
Stand for one night, then cut into finger-width strips.
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