Ingredients

• 1 3/4 cups sugar
• 1 1/4 cups fresh orange juice
• 1 1/2 teaspoons ground cardamom
• 12 ounces shelled pistachios, lightly toasted (about 3 cups)
• 8 tablespoons sugar, divided
• 2 teaspoons ground cinnamon
• 1 cup unsalted butter, melted (2 sticks)
• 1 lb phyllo dough (30 14x9 inch sheets)

Instructions

1. Simmer 1 3/4 cups sugar and orange juice in saucepan over medium heat, stirring to dissolve sugar. Boil over medium heat until reduced to 1 1/2 cups, about 8 minutes. Add cardamom and cool syrup.

2. Place nuts and 2 Tbsp sugar in processor. Pulse until most of the nuts are finely ground (the largest pieces should be the size of small peas.) Mix nuts, 6 Tbsp sugar and cinnamon in medium bowl.

3. Preheat oven to 350 degrees. Brush a 13x9x2-inch glass baking dish with some of the melted butter. Place a sheet of phyllo in the dish and brush with melted butter. Repeat with 9 more sheets of phyllo and melted butter.

4. Sprinkle half of the nut mixture evenly over the phyllo. Top with a sheet of phyllo and brush with melted butter. Repeat with 9 more sheets of phyllo and melted butter.

5. Sprinkle with rest of the nut mixture over the phyllo, then top with 10 more sheets of phyllo and melted butter.

6. Using a sharp knife, cut diagonally through the top phyllo layer from the top left corner to the bottom right corner. Cut top layer of phyllo into 1-inch-wide rows parallel to both sides of the first cut. Turn pan and cut rows about 2 1/4 inches wide, forming diamond pattern.

7. Bake baklava until golden brown and crisp, 50-55 minutes. Drizzle syrup evenly over hot baklava. Cool in pan on rack. Recut baklava along lines all the way through layers. Baklava can be made two days ahead. Store airtight at room temperature.