12 eggs, separated
1 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
1 lb. almonds, ground coarsely, not blanched
1/2 lb. filo pastry sheets
3/4 lb. butter, melted

SYRUP:

3 c. sugar
2 c. water
1 slice lemon

Beat egg yolks, add sugar and cream until light and fluffy. Slowly fold in ground almonds.

In separate bowl, beat the egg whites stiff. Add egg yolk mixture to stiffly beaten egg whites. Grease a 10x16 inch baking pan and line with 6 pastry sheets, brushing each generously with butter. Pour egg mixture over pastry sheets and top with remaining pastry sheets, folding outer pastry sheet over mixture to retain the Kopenhi.

Brush each layer with butter. Score top pastry sheets in 2-inch diamond pieces. Bake at 400 degrees for 10 minutes, then reduce oven temperature to 375 degrees for an additional 45 minutes or until golden brown. Pour cooled syrup over immediately after removing from oven. Serves 12.

SYRUP: Boil sugar and water with lemon until a clear syrup is made. Cool.