All ingredients should have room temperature. Beat the butter and the sugar with an electric mixer, then add the eggs and beat until frothy. Add the almonds and flour and knead until all ingredients are dissolved.
Set aside 1/4 of the dough. Mix the rest with 2/3 of the spice mixture, then divide it in 3 parts and color it in 3 different red tones.
Now assemble and layer the 4 parts as you wish (base is a rectangle of about 20x15cm). I like to have a light „fat“ layer on the bottom and and to put the darkest red on top. In the end, squeeze your rectangle a bit, so your layers won´t look too evenly.
Rub the rest of the spices on the top. Foil and refrigerate for at least two hours.
Preheat your oven to 180°C. In a small bowl, mix the honey and two teaspoons of water. Cut the dough in thin stripes (the thinner the crispier it will get, the best is to cut it with an electric slicer, be sure that the dough is really cold), brush with the honeywater and bake about 10 minutes until golden brown.