1 lb. (3 c.) almonds, finely chopped or ground
1 lb. (4 c.) walnuts, finely chopped or ground
1/2 c. sugar
2 tsp. grated lemon peel
2 tsp. allspice
1 1/2 c. unsalted butter, melted
1 lb. prepared filo dough

Honey Syrup (make first) : Combine in a saucepan 3/4 cup sugar, 3/4 cup water, and a dash of allspice; bring to a boil and boil until clear. Add 1 1/2 cups honey and heat just until blended; then cool.

Spread out the nuts in a shallow baking pan and toast in a 300 degree oven for 10 minutes or until very lightly browned; let cool. Place the sugar, lemon peel, and allspice in a large mixing bowl and mash together with the back of a spoon to blend the citrus oil with the sugar. Add toasted nuts and mix lightly.

Butter a 9 x 13 inch (or 10 x 14 inch) baking pan and line with 3 sheets of filo, brushing each lightly with melted butter and letting dough overlap sides of pan. Sprinkle lightly with about 1/2 cup of the nut mixture and repeat, alternating 2 sheets of buttered filo and the nut mixture, ending with filo. Using a razor blade or sharp knife, cut through the top layer of filo, making lengthwise strips 1 1/2 inches wide. Then cut diagonally, making diamonds. Bake in a 325 degree oven for 1 hour or until golden brown. Place pan on a rack and cut through diamonds completely, using a sharp knife. Pour the cool honey syrup over baklava. Makes about 4 dozen pieces.