• ½ pound honey
  • ¾ cup sugar
  • 4 eggs, separated
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • Pinch of ground cardamom
  • Pinch of ground coriander
  • Grated rind of ½ lemon
  • 1 tablespoon rum
  • 1 teaspoon baking powder
  • ½ pound rye flour
  • 1 tablespoon butter
  • ¼ cup bread crumbs
  • 20 whole almonds, peeled
  • ¼ cup milk


  1. Preheat oven to 350°F. Bring honey to lukewarm temperature. Add ½ cup of the sugar and the egg yolks. Beat well.
  2. Remove from the heat and add spices, lemon rind and rum. Beat well.
  3. Sift baking powder together with flour, and beat into the honey mixture.
  4. Whip the egg whites till stiff and gently fold in.
  5. Butter a baking sheet 13 by 9 inches with the butter and sprinkle with the bread crumbs. Over this spread the batter about 1 inch thick. Place almonds on top in any design you like.
  6. Bake in the preheated oven for 25 to 30 minutes.
  7. Remove bread from oven and brush immediately with a mixture of the milk and remaining ¼ cup sugar, which will give it a beautiful shine. The color of this ancient Hungarian delicacy should be walnut brown.
  8. Store in an airtight jar and this will keep for many months. Cut into small diamonds or rectangles to serve.


Try adding slivered almonds and julienne-cut orange peel to the mixture.