3 c  Almonds, ground

           -(1 lb)
      4 c  Walnuts or pecans,

           -ground (1 lb)
    3/4 c  Sugar

    3/4 c  Water

      1    Cinnamon stick

  1 1/2 c  Honey

    1/2 c  Sugar

      2 t  Lemon peel, grated

      2 t  Cinnamon, ground

  1 1/2 c  Butter, melted

      1 lb Filo, thawed

  Spread nuts in a shallow baking pan and toast at 300 degrees F. for 10
  minutes or until lightly browned.  Cool.
  Combine 3/4 C sugar, water and cinnamon stick in a saucepan. Boil until
  clear.  Add honey and heat until well-blended.  Cool and remove cinnamon
  stick.
  Combine 1/2 C sugar, lemon peel, and ground cinnamon in a large mixing
  bowl.  Mash together with back of a spoon to blend citrus oil with sugar.
  Add cooled toasted nuts and mix well.
  Butter a 9x13 inch pan.  Line it with 3 sheets of filo, each of which has
  been brushed with melted butter.  Let filo overlap sides of pan. Sprinkle
  with 1/2 cup of nut mixture.  Repeat, alternating 2 sheets of buttered filo
  and nut mixture, ending with filo. (After the second set of sheets overlap
  the edges of the pan, start folding the sheets in half after they are
  buttered.  They will fit almost perfectly in the pan.)
  After you put in the final sheet of filo, fold the filo that has been
  hanging off the pan back onto the top sheet of filo so you have a neat,
  sealed package.  Using a razor blade or very sharp knife, cut through the
  top layer of filo, making lengthwise strips 1 1/2 inches wide. Cut
  diagonally, making diamonds.
  Bake at 325 degrees F. for 1 hour or until golden brown.  Remove from oven,
  place pan on rack, and quickly cut pieces through completely. Immediately
  pour cooled honey syrup over the baklava. Stop when you run out of syrup or
  when the baklava stops sizzling when the syrup hits it. This will help keep
  it crispy and keep it from becoming soggy. Cool and serve. Makes about 4
  dozen pieces.