1 lb. blanched almonds, chopped
1/2 lb. powdered sugar
1 tbsp. cardamom
1 lb. filo dough (from your grocer's freezer)
1 lb. butter, melted and clarified

SYRUP:

1 lb. sugar
1 1/2 c. water
1 tbsp. to 1/4 c. rose water, to suit your taste (optional but nice)

Thaw filo dough as directed on package. Then mix almonds, cardamom and powdered sugar together. Lay 9 layers of filo, brushing a light coat of hot butter between each layer in the pan. (Use a 12x18 bar pan to hold a single layer of filo, or use a 9x13 inch cake pan and fold each filo in half.)

Then sprinkle on 1/4 of the nut mixture and layer 2-3 more filo. Repeat layers of nut mixture and filo until nut mixture is gone. Top with remaining layers of filo, making sure to butter between EACH layer. Cut into diamonds. Butter to seat the dough. Bake at 350 degrees for 15 minutes; then reduce heat to 300 degrees for 45-60 minutes until a light golden brown.

Cool slightly. Boil up the syrup mixture and pour half of the syrup over baklava. Let stand 1 hour and then add the rest of the syrup. This special treat graces many festive tables in the Middle East.