Beat the eggs until light and frothy.

Gently fold in the finely chopped blanched almonds and sugar until well combined.

Stir in the finely chopped glace fruit.

Melt the butter in a saucepan or microwave.

Take two sheets of phyllo pastry.

Brush one sheet liberally with melted butter.

Place the second sheet on top of the buttered one.

Spread a band of the fruit-and-nut mixture about 1 inch wide along the long edge of the phyllo sheets.

Fold in the ends of the phyllo sheet over the filling.

Carefully roll the phyllo sheet up like a jelly roll.

Place the rolled baklava on a cookie sheet.

Brush the top of the roll with melted butter.

Make diagonal slits along the length of the roll, about 1 1/2 inches apart, being careful not to cut all the way through.

Repeat the process of layering, filling, and rolling the phyllo until all of the nut mixture is used.

Preheat your oven to 350F (180C).

Bake the baklava in the preheated oven for about 1 1/2 hours, or until it is golden brown.

Once baked, cut the pieces completely through the roll along the slits.

Prepare the syrup by combining sugar, water, lemon juice, and cinnamon sticks in a saucepan.

Bring the syrup to a boil and let it boil for 20 minutes.

Remove from heat and allow the syrup to cool completely.

Dip the hot baklava pieces in the cold syrup.

Allow the baklava pieces to drain well before serving.

If desired, sprinkle with chopped pistachio nuts before serving.