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