•   1 pound walnuts, finely ground
•   1/2 pound blanched almonds, toasted and finely ground
•   1 teaspoon cinnamon
•   2 tablespoons sugar

Make the nut mixture by mixing together the ground nuts with the cinnamon and sugar.

•   1 pound box phyllo - thawed
•   1 pound unsalted butter, melted
  
  Syrup:
•   2 cups sugar
•   1 cup water
•   1 teaspoon lemon juice
•   1/2 cup honey
•   1 cinnamon stick, optional
•   Whole cloves

Make the syrup by combining the sugar, water and lemon juice. Cook for about 8 minutes. Stir in the honey and let cool completely. (For cinnamon flavor put a cinnamon stick, broken into pieces, in the hot syrup, remove when cool.) Reserve the cloves for later.

Lay the phyllo flat, cover with slightly damp cloth.

In a buttered 9X13X2" baking pan place 10 sheets of phyllo that have been brushed with butter, one on top of the other.

Butter the 11th sheet and place in pan. Cover with a thin layer of the finely ground nut mixture. Repeat with 10 more sheets.

Tuck in the sides of the top sheet of phyllo and brush with butter.

Cut the mixture into small diamond shapes by cutting on the diagonal in one direction and then in the opposite direction.

Stick a whole clove into the center of each diamond.

Bake for 1 1/2 hours in a 300 °F. oven or until golden and crisp.

Remove from the oven and immediately pour over the cooled syrup.