| 1 | Combine the water, sugar, cinnamon stick, cloves, and lemon peel (or 1 tablespoon lemon juice) in a heavy saucepan and bring to a boil. |
| 2 | Boil for 10 minutes, then cool. |
| 3 | Meanwhile, slowly melt the butter in a heavy saucepan, and cook for several minutes, without browning. |
| 4 | Stirring constantly with a wooden spoon, slowly add the semolina or farina. |
| 5 | Cook over low heat until the mixture turns a golden chestnut color; do not brown. |
| 6 | Add 2 tablespoons of the pine nuts and chopped almonds and continue cooking 1 more minute. |
| 7 | Remove cinnamon stick, cloves, and peel from the cooled syrup. |
| 8 | Gradually add the syrup to the semolina mixture, stirring with a long-handled wooden spoon; the mixture will bubble furiously. |
| 9 | Cook over the lowest possible heat until the syrup has been absorbed and the mixture thickens. |
| 10 | Remove from the heat and drape with a clean towel for 10 minutes. |
| 11 | Turn into a mold, spreading with a knife or a spatula. |
| 12 | Cool, then reverse onto a serving platter, sprinkle with cinnamon, and garnish decoratively with the remaining pine nuts and the whole almonds. |
| 13 | Cut into small, diamond-shaped pieces |
