Preheat oven to 350°. Place one sheet of phyllo on a large cookie sheet. Brush the entire surface with melted butter and sprinkle with 2 tsp sugar and 1/3 cup of the almonds. Top evenly with another sheet of dough, brush with butter and sprinkle with 2 tsp sugar and cover with the remaining almonds. Top the layers with the remaining sheet of dough, brush with butter and sprinkle with 2 tsp of sugar.
Cut out 12 circles from the layered dough with a 2 1/2 inch round cookie cutter, but do not remove the circles from the sheet of dough. Bake for 12-14 minutes or until golden brown and crisp. Cool completely on the baking sheet, then carefully lift the cookies from the sheet with a spatula. 12 cookies.