• Preheat the oven to 180ºC (350°F).
• Add the Almonds, Pistachio nuts, and sugar to a small bowl and mix well.
• Stir to coat the nuts in sugar.
• Brush a shallow baking pan with a little melted butter.
• Using the tin as a guide, cut six sheets of filo pastry with a very sharp knife so it will fit in the tin precisely.
• Cut through all the sheets at once.
• Lay a sheet of pastry in the tin and brush with melted butter.
• Lay the second sheet of pastry in the tin and brush with melted butter.
• Add the third sheet, brushing it with melted butter.
• Sprinkle half of the nut mixture over the pastry, making sure it is covered evenly.
• Layer three more sheets of pastry on top of the nut mixture, brushing every layer of pastry with melted butter as you go.
• Spread the remaining nut mixture over the pastry, even it out over the surface.
• Adding all the remaining sheets of pastry brushing them with melted butter as you go.
• Smoothly press down around all the edges to seal properly.
• Before placing the Baklava in the preheated oven, use a very sharp knife and mark the top of the pastry into diamond shapes.
• Bake for 20 - 25 minutes until golden brown, all crisp over.

Making the Syrup

• Put the sugar, spices, and coffee in a small pan and heat gently until the sugar has dissolved properly.
• Be careful to not overcook the sugar as there is a high proportion of it to the liquid.
• Cover up for 20 minutes, giving the spices time to flavour the syrup.

Return to pastry

• Take the baklava out of the oven, reheat the syrup on low heat then strain it evenly over the pastry, leaving it to cool in the tin.
• Set aside for 6 hours or overnight to allow the flavours to mix well.
• Serve the baklava cut into diamond shapes following the lines prior to baking.