|Finely chopped blanched almonds||4 Cup (64 tbs)|
|Sugar||2 Cup (32 tbs)|
|Ground cardamom||2 Teaspoon|
|Unsalted butter||1 Pound, melted (2 Cups)|
|Filo pastry||1 Pound, thawed if frozen (1 Package)|
|Rose water syrup||1 Tablespoon|
|Coarsely chopped pistachio nuts||1⁄2 Cup (8 tbs)|
Combine almonds, sugar, and cardamom.
Generously brush the bottom of a 9- by 13-inch baking pan with some of the butter.
Carefully fold 3 fila sheets to fit pan; place in pan 1 at a rime, brushing each layer with a little of the butter.
Sprinkle about 1/3 cup of the almond mixture over top sheet of fila.
Fold 1 more fila sheet to fit pan; brush with butter and sprinkle evenly with 1/3 cup more almond mixture.
Add more layers, using 1 folded sheet of fila, a generous brushing of butter, and about 1/3 cup of the almond mixture for each, until nut mixture is used up.
Fold remaining sheets of fila to fit pan and place on top, brushing each layer with butter before adding the next.
With a very sharp knife, carefully cut diagonally across pan to make 2 1/2-inch diamond shapes, cutting all the way to bottom of pan.
Pour any remaining butter evenly over the top.
Bake in a 300° oven until lightly browned, 50 minutes to 1 hour.
Pour Rose Water Syrup evenly over top of hot pastry; decorate each piece with a few pistachio pieces, if you wish.
Let cool before serving.
If made ahead, cover and refrigerate for up to 1 week.