4 cups of ground almonds
1 cup of water
1/2 cup of rosewater
500g of pistachios, shelled and chopped
500g of blanched almonds, chopped
2 tablespoons of ground cardamom
1 tablespoon of ground cinnamon
15 sheets of congealed phyllo dough
1/2 cup of unsalted butter, melted
4 cups of ground almonds
1 cup of water
1/2 cup of rosewater
500g of pistachios, shelled and chopped
500g of blanched almonds, chopped
2 tablespoons of ground cardamom
1 tablespoon of ground cinnamon
15 sheets of congealed phyllo dough
1/2 cup of unsalted butter, melted
Bring two cups of water, the rosewater, and the almonds to a boil
Let it cool down
Process the pistachios, almonds, cardamom, cinnamon, and remaining two cups of almonds in a processor for about a minute. Reserve
Unfold five sheets of buttered phyllo dough over a 30cm x 50cm tray
Lay a uniform and fine layer of the nut mixture over the phyllo dough and then cover with more five sheets of buttered phyllo dough
Repeat until all the mixture has been used up
Cover with more five sheets of buttered phyllo dough
Cut into diamond shapes with a sharp knife
Bake in an oven at 170°C for one hour
Drizzle with lukewarm honey and rosewater before serving
