Combine sugar, corn syrup and water in a saucepan. Cook over medium heat until a candy thermometer temperature registers 260 degrees F.
Meanwhile, in an electric mixer, beat egg whites to form stiff peaks. When sugar reaches 260 degrees F, slowly pour in a thin stream into egg whites, while the mixer is running. Add extracts, beat on medium speed for 13 minutes, then fold the candied fruit into the mixture. Mix for another 2 minutes, then fold in 1/2 cup of the almonds. Pour mixture into 9-inch square cake pan sprayed with baking spray or butter the pan and then dust with flour. Top with remaining almonds and additional candied fruit.
Let sit overnight, then cut into serving pieces.
Recipe courtesy of Michael Chiarello