1 Lb Almonds	1 1/2 Cups Butter, Melted
1/2 Cup Plain Breadcrumbs	For the syrup:
1/4 Cup Sugar	4 Cup Sugar
Cinnamon	2 Cup Water
Cloves (optional)	1 lemon (just the juice)
1 Lb Filo Dough

Put the almonds in boiling water for a few minutes so that the skin becomes soft and it is easy to peel off. Grind the almonds in a food processor. Add the breadcrumbs, 1/4 cup of sugar, some cinnamon and cloves. Process until blended. In a 9x13 baking dish and brush some butter on the bottom. Lay 5 to 6 sheets of filo in the tray, brushing with butter after each one. After the six, sprinkle some of the almond-breadcrumb-sugar mix. Add two more sheets of filo together and lay the rest of the almond mix on them. Put another 6 sheets of filo on top (brush each one with butter as you put them in). Cut the baklava in pieces. Bake it in 300° for about 1 1/2 hours.
To make the syrup, boil the 4 cups of sugar, the 2 cups of water and the lemon juice for about 10 minutes. Pour the syrup on the cool baklava.