Prepare the almond filling

• Place the ground blanched almonds in a large bowl.
• Add the sugar and cinnamon, then mix well.
• Pour in the orange blossom water little by little, just enough to lightly moisten the filling.
• The mixture should be fragrant and slightly damp, but not sticky.

Prepare the baking tray

• Use a large round baking tray of 36 to 37 cm / 14 to 14.5 inches in diameter, or a rectangular tray of about 44 x 33 cm / 17 x 13 inches.
• Brush the bottom and sides generously with melted ghee, clarified butter or smen.

Layer the bottom filo sheets

• Place the first sheet of filo dough in the tray and brush it with melted ghee.
• Continue layering the filo sheets one by one, brushing each sheet before adding the next.
• Use about 15 to 18 sheets of filo dough for the bottom layer.
• Keep the remaining filo sheets covered with a clean kitchen towel so they do not dry out.

Add the almond filling

• Spread the almond filling evenly over the filo base.
• Use your hands or the back of a spoon to level it gently, without pressing too hard.
• The filling should be even, but not compacted.

Add the top filo layers

• Cover the almond filling with 13 to 15 sheets of filo dough, brushing each sheet with melted ghee as you layer.
• Brush the top layer well so the baklava bakes golden and crisp.

Cut the baklava

• Using a sharp knife, cut the baklava before baking. You can cut it into diamonds, squares or a decorative rosette pattern, depending on the shape of your tray.
• Place a whole blanched almond on each piece to decorate and help hold the layers together.

Bake the baklava

• Preheat the oven to 180°C / 350°F.
• Bake for about 45 minutes, or until the top is beautifully golden and crisp.
• The baking time may vary depending on your oven, so make sure the centre is well baked and not pale.

Add the honey

• Warm the honey gently with a little orange blossom water to make it more fluid and fragrant.
• As soon as the baklava comes out of the oven, pour the warm honey over it, making sure it goes into the cuts.

Let it rest before serving

• Leave the baklava to absorb the honey for several hours, ideally overnight.

This resting time helps the layers hold together and gives the baklava a better texture and flavour before serving.