Copenhagen Almond Sweet -- Copenhayi

6 separated Eggs
1/2 cup Sugar
4 tablespoons Orange Juice
1/2 teaspoon Cinnamon
1 teaspoon Baking Powder
1 1/2 cup ground unblanched Almonds
3/4 cup toasted Breadcrumbs
1/4 teaspoon Salt
3/4 lb. Phyllo (pastry sheets)
2/3 cup clarified Butter
For the Syrup:
2 cups Sugar
1 cup Water
juice of 1/2 Lemon

Beat egg yolks with the sugar mixture until mixture is very thick. Add orange juice, cinnamon, baking powder, almonds and toasted breadcrumbs. Beat egg whites with salt until stiff, but not dry and fold into the almond mixture. Line a greased baking pan with half of the pastry sheets, brushing each sheet liberally with butter. Turn almond mixture into the pan and cover with remaining buttered pastry sheets. Make four long slits in the first 3 pastry sheets with a sharp knife. Bake in a moderate oven for about 45 minutes. Allow to cool. In a saucepan boil sugar, water, and lemon juice for 10 minutes. Pour hot syrup over almond pie. When cold, cut into squares. Makes 24-28 pieces.