Dissolve yeast in water and let stand for 5 minutes, or until foamy.
In bowl of electric mixer, beat clarified butter with the 1 tablespoon sugar on medium speed until incorporated. Add flour and yeast mixture, beating constantly until dough is smooth and well combined.
Shape dough into a ball. Place in a greased bowl, cover with a kitchen towel, and let rise for 30 minutes or until doubled in size.
Preheat oven to 180˚C (350˚F).
Mix nuts (reserving some for garnish), semolina flour, cinnamon, and remaining ¼ cup sugar in a large bowl.
Press half the risen dough into rectangular cake pan. Spoon nut mixture in an even layer over dough, leaving 1-inch around edge uncovered. Roll out remaining dough on lightly floured work surface, then place on top of nut mixture to cover it completely. Cover with a kitchen towel and let rise for 30 minutes.
Brush top with egg, Bake for 30 minutes, or until golden brown. Let cool.
Cut into squares and arrange on a serving plate. Drizzle some honey or molasses on top and sprinkle with reserved ground nuts before serving.
