Mix the spelled flour, almonds, baking powder, cinnamon, cloves, sugar, a pinch of salt, butter, rum and orange zest into a smooth dough using the dough hook of the hand mixer.

If necessary, add 2-3 tbsp cold water.

Remove 2/3 of the dough and roll it out onto a baking tray lined with baking paper until it reaches the corners and prick it several times with a fork.

Roll out the remaining dough thinly between cling film. Chill both for 30 minutes.

Preheat the oven to 180 degrees top/bottom heat.

Bake the dough on the tray in the preheated oven on the second rack from the bottom for 15 minutes.

Meanwhile, remove the cling film from the remaining dough and cut the plate into 1 cm wide strips. Chill for another 15 minutes.

Stir the currant jelly until smooth.

After baking, spread the dough on the baking tray with currant jelly.

Cover diagonally with the dough strips. Bake again in the oven for about 18 minutes.

After baking, let cool and cut into slices.