Open the raw kadaifi dough to the air for 1 to 15 minutes.
Spread half the pastry evenly over the bottom of a 9 x 12 x
3-inch baking pan and brush with half the butter.
Meanwhile, combine the almonds, 1/2 cup sugar, 1 tablespoon
cinnamon, and orange juice in a small bowl.
(The orange juice will make the mixture like a paste that can
be spread with a knife.)
Spread the almond mixture over the kadaifi and cover with
the remaining dough.
Brush with the remaining butter and bake in a moderate oven
(35 F) for 4 minutes or slightly longer, until golden on top.
Meanwhile, boil the remaining 3 cups sugar with water for 5
minutes.
Stir in the honey and lemon juice, bring to a boil and keep hot.
When done, remove the pastry to a rack to cool in the pan,
then spoon the hot syrup over the pastry.
Cover with a dry towel and allow to cool thoroughly.
When cool, cut into square or diamond shapes of any desired
size.
Dust with additional ground cinnamon just before serving on
dessert plates.
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