*Note: Use blanched almonds. Open the raw kadaifi dough to the air for 10 to 15 minutes. Spread half the pastry evenly over the bottom of a 9 x 12 x 3-inch baking pan and brush with half the butter. Meanwhile, combine the almonds, 1/2 cup sugar, 1 tablespoon cinnamon, and orange juice in a small bowl. (The orange juice will make the mixture like a paste that can be spread with a knife.) Spread the almond mixture over the kadaifi and cover with the remaining dough. Brush with the remaining butter and bake in a moderate oven (350 F) for 40 minutes or slightly longer, until golden on top. Meanwhile, boil the remaining 3 cups sugar with water for 5 minutes. Stir in the honey and lemon juice, bring to a boil and keep hot. When done, remove the pastry to a rack to cool in the pan, then spoon the hot syrup over the pastry. Cover with a dry towel and allow to cool thoroughly. When cool, cut into square or diamond shapes of any desired size. Dust with additional ground cinnamon just before serving on dessert plates.