Combine all of the syrup ingredients in a 2-quart stainless saucepan.

Place pan over medium heat and bring to a boil. Reduce heat to low and simmer for 15 minutes.

Remove saucepan from heat.

Remove the lemon slice and spices and discard.

Set syrup aside and allow to cool to room temperature.

Preheat oven to 375°F.

Place almonds in a food processor fitted with a steel blade. Using the pulse method, process almonds until coarsely ground. (Be careful not to over process, which would cause the nuts to become oily and make a paste.)

Remove the ground almonds from the processor and place in a bowl. Set aside. Place the walnuts in the processor and repeat same grinding process as with the almonds.

Place butter in a saucepan. Place over low heat.

While butter is melting, combine the ground almonds and walnuts, sugar, cinnamon and cloves in a bowl. Mix thoroughly. Set aside.

When butter has melted and is hot (do not burn), take 4 sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go.

Once the 4 sheets are pressed together, sprinkle 1 cup of the nut mixture over the top sheet.

Roll, lengthwise, until you reach the end. Keep the roll as tight as possible without breaking. It should look like a long cylinder.

Cut the roll into 2-inch pieces.

Dip each piece into the melted butter.

Place pieces on a baking sheet.

Place into preheated oven and bake for 25 - 30 minutes or until golden brown.

When done remove from the oven.

Using a pair of tongs remove each piece from the pan, dip in the syrup and place on a cake rack to drain.

Serve in small cup cake cups on a platter.