Position knife blade in food processor bowl. Add almonds; top with cover, and process 50 seconds or until finely ground. Remove and set aside 3 tablespoons ground almonds. Add 2/3 cup sugar, eggs, and 1 tablespoon butter to almonds remaining in processor bowl; process until blended, and set aside.

Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly brush phyllo with melted butter; fold in half lengthwise. Brush again with butter, and spread about 1 1/2 tablespoons ground almond mixture down length of phyllo, leaving a 2-inch margin on 1 long side and a 1-inch margin on other 3 sides. Fold all margins of pastry over filling. Roll phyllo jellyroll fashion, starting with side with 2-inch margin. Wind strip loosely into a coil, and tuck end under coil. Place on a lightly greased baking sheet. Brush with melted butter. Repeat with remaining phyllo and almond mixture.

Bake at 375°F for 16 minutes or until pastry is golden brown. Gently transfer to wire racks.

Combine 1/3 cup sugar, water, honey, and lemon juice; bring to a boil, and boil 4 minutes. Let cool slightly.

Drizzle half of honey mixture over warm pastries; sprinkle with reserved 3 tablespoons ground almonds, and drizzle remaining honey mixture over almonds. Serve pastries warm or cool.