Moroccan Honey Almond Pastries

Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

In a medium bowl, combine the ground almonds, granulated sugar, ground cinnamon, and ground nutmeg. Mix well to ensure all ingredients are evenly distributed.

Lay one sheet of phyllo dough in the prepared baking dish, brushing lightly with melted butter. Repeat this process with 7 more sheets, layering them one by one and brushing each with butter.

Evenly spread the almond mixture over the buttered phyllo layers. Place the remaining 8 sheets of phyllo dough on top of the almond mixture, brushing each sheet with melted butter as you layer them.

Using a sharp knife, carefully cut the layered phyllo into 12 equal squares or diamond shapes. Do not cut all the way through to the bottom of the dish.

Bake for 20-25 minutes, or until the top is golden brown and crispy. While the pastries are baking, prepare the syrup.

In a small saucepan, combine the honey, 2 tablespoons of water, and orange blossom water. Bring to a gentle simmer over medium heat, stirring until the honey is fully dissolved. Remove from heat.

Once the pastries are out of the oven, immediately pour the warm honey syrup evenly over the hot pastries. The hot pastries will absorb the syrup.

Allow the pastries to cool completely in the dish before serving. This allows the syrup to fully soak in and the pastries to set.