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Ingredients
  • ½ pound skinless almonds, lightly toasted, finely ground (I used slivered almonds)
  • ½ pound shelled pistachios, finely ground
  • 1 package of phyllo (thawed overnight if frozen), I used 20 pieces of  9" x 14" phyllo pastry sheets
  • ½ teaspoon ground cardamom
  • 2 tablespoons sugar
  • 1 cup of unsalted butter, melted
  • subheading: Syrup:
  • 1 cup of sugar
  • 2 tablespoons honey *optional (I used orange blossom honey)
  • 1 cup of water
  • ½ cup rose water
  • ⅛ teaspoon powdered saffron
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