Almond Flutes

5 eggs, separated
1 c. sugar
2 lb. ground almonds
1 tsp. nutmeg
1 T. cinnamon
1 lb. phyllo
1 lb. clarified butter, melted

Syrup:

2 c. sugar
1 c. water
Juice of 1 lemon
1 c. honey

Beat egg yolks and sugar until very creamy. Add nuts and spices. Mix well. Beat egg whites until very stiff and fold into
mixture. Use 1/3 of a sheet of phyllo for each roll and one tablespoon filling. Grease pan and preheat oven to 350
degrees. Bake rolls for 30 minutes. Cool and dip in warm syrup.

Syrup: simmer sugar and water for 15 minutes. Add juice and honey. Mix well.