3/4 c. blanched almonds, ground
3/4 c. shelled pistachio nuts, ground
1/2 c. powdered sugar
1 tsp. ground cardamom
1/4 lb. unsalted butter, melted
1 pkg. frozen filo pastry dough
2 tbsp. ground pistachio nuts for garnish
1 1/2 c. sugar
1 c. water
1/2 c. rosewater

SYRUP: Place sugar and water in saucepan. Boil over medium heat at minutes. Add rosewater and set aside.

In a food processor, finely grind almond and pistachio. In a bowl, combine sugar, cardamom powder and almond and pistachio. Mix well.

Preheat oven to 350 degrees. Grease 13 inch baking pan.

Place a few layers of dough on the bottom of the pan. Using a pastry brush, paint it with melted butter. Evenly pour 4 to 5 tablespoons mixture on top. Continue building up with layers of dough brushed with melted butter and sprinkle with mixture, ending with 3 to 4 layers of dough on top. Cut in diamond shape pieces. Pour remaining butter on top. Bake 25 to 35 minutes or until is golden. Remove from oven. Pour syrup over and decorate with ground pistachio nuts.