Wash the lemon, dry it and grate half of it.

Toast the almonds in a frying pan and then chop the almonds or chop them with the mixer (they should not be too coarse or too fine), pour them into a bowl and season with the grated lemon rind and a pinch of cinnamon.

Whisk the egg whites with the electric whisk until stiff, add the sugar and continue to beat until you get a shiny and solid meringue.

Stir in 3/4 of the almond meringue, mix gently with a spatula until a thick, well-blended mixture is obtained.

Shape the dough, about 3 cm high and 7/8 cm wide. With a knife, spread the remaining meringue over the entire surface excluding the edges.

Cut the nougat into small rectangles.

Place them on a baking sheet covered with baking paper.

Bake at 90 °C for about an hour (they must only dry and not color). Turn off and let cool in the oven.
Thanks to Dolci da Sogno for use of image and recipe!