| 1 | *note: use blanched almonds. |
| 2 | Open the raw kadaifi dough to the air for 10 to 15 minutes. |
| 3 | Spread half the pastry evenly over the bottom of a 9 x 12 x 3-inch baking pan and brush with half the butter. |
| 4 | Meanwhile, combine the almonds, ?cup sugar, 1 tablespoon cinnamon, and orange juice in a small bowl. |
| 5 | (the orange juice will make the mixture like a paste that can be spread with a knife). |
| 6 | Spread the almond mixture over the kadaifi and cover with the remaining dough. |
| 7 | Brush with the remaining butter and bake in a moderate oven (350°F) for 40 minutes or slightly longer, until golden on top. |
| 8 | Meanwhile, boil the remaining 3 cups sugar with water for 5 minutes. |
| 9 | Stir in the honey and lemon juice, bring to a boil and keep hot. |
| 10 | When done, remove the pastry to a rack to cool in the pan, then spoon the hot syrup over the pastry. |
| 11 | Cover with a dry towel and allow to cool thoroughly. |
| 12 | When cool, cut into square or diamond shapes of any desired size. |
| 13 | Dust with additional ground cinnamon just before serving on dessert plates |
