Put all the ingredients for the shortcrust pastry in a bowl and mix with the dough hook or mix by hand on a work surface and quickly work into a shortcrust pastry. For the topping, cream butter with honey and yolks until fluffy. Whip the egg whites with cornstarch until stiff and add to the beaten egg whites together with the nuts and spices. Roll out the short pastry into a rectangle 3 to 4 mm thick, cut into 4 long strips and bake in the preheated oven for about 7 minutes until light. When overcooled, spread with currant jam and spread the topping. You can also pipe the mixture on using a piping bag with a smooth nozzle. Bake at 165° to 175 °C for about 12 to 14 minutes until light brown. Cut into strips when cooled.