In a saucepan over medium heat, dissolve sugar in water over medium heat and bring to a boil. Add glucose, stirring constantly. Reduce heat and let simmer until thickened and golden (don’t burn sugar). Remove from heat and let cool.
Beat egg whites with an electric mixer on high speed until fluffy meringue. Set aside.
Place sugar mixture in a bowl of electric mixer. Using paddle attachment, gradually beat in meringue on low speed until fully incorporated. Add cardamom and nutmeg.
Using rubber spatula, fold in nuts until well combined. Let cool for a while.
Place large amount of flour in a baking dish to cover the bottom, pour meringue mixture on top, lightly smoothing surface. Place another large amount of flour on top.
Let cool. Cut into squares. Arrange on a serving plate, shaking off excess flour.
