Preheat the oven to 180°C and roast the almonds in a baking tray lined with greaseproof paper for 12 minutes.
Melt the butter in a small pot over medium heat.
Place the almonds (after they have cooled), the sugar, the cinnamon and the nutmeg into a blender and blend.
After working a bit on the kataifi shredded dough to separate the strands and make them a bit fluffy, cut pieces of it and spread them out so that they form long strips.
Brush the edge of the strip with butter and place 1 heaping tsp of filling.
Roll it carefully so that the filling is thoroughly covered.
Place the rolls in a round baking tray (24 cm) and brush them with butter.
Just before you remove the baking tray from the oven, prepare the syrup, which you make over strong heat and leave it for three minutes after it starts boiling.
Remove the kataifi from the oven and pour the hot syrup over it.
