1. Grease two 8-inch square pans with tahini (sesame seed oil).
2. Mix the remaining ingredients well, excluding the blanched almonds or pine nuts.
3. Pour the mixture into the pans.
4. Arrange the blanched almonds or pine nuts on top so that when cut into 1½-inch squares, there is one almond or pine nut in each square.
5. Bake at 350°F until golden brown, about 30 to 45 minutes. Check frequently to ensure that it doesn’t brown too much.
6. Cut into squares, like brownies.
7. Pour the cooled syrup over the warm squares until all the syrup is gone.

Note: For one serving (280 ml) of basic sugar syrup, combine 2 cups sugar, 1 cup water and a couple drops of fresh lemon juice in a saucepan. Boil over medium heat for about 10 to 15 minutes or until slightly thickened (220°F). Before removing from heat, stir in the rose water and allow to boil. Remove from heat and cool.