Grind all the spices together and keep aside.

Mix the almond flour and sugar and add in the egg. Combine until you get a thick mixture. Cover and keep in the fridge for up to two days.

Mix the flour , baking powder, sugar, salt and spices in a bowl.

Add in diced butter.

Knead until smooth.

Using your hands knead the dough until it comes together. Add in some milk, if the dough looks too dry.

Form into tow balls and Wrap in clingfilm and put in the refrigerator for two hours

Grease the pan.

Preheat the oven to moderate 350°F/180°C/gas 4

Divide the dough into two portions.

Roll out both portions on a lightly floured surface, until they are exactly as big as the baking pan

Put one of the layers in the pan and press it lightly to fill the bottom.

Lightly beat the egg with a teaspoon cold water.

Brush 1/3rd of the egg over the dough in the pan.

Roll out the almond paste between two sheets of clingfilm, until it is exactly as big as the pan, and put it on the dough in the pan. (If you chose to make the paste soft, you can smear the paste instead of rolling it.)

Press the paste lightly down to fit in the pan, and brush half of the remaining egg over it.

Now put the second layer of dough on top of the paste, press it lightly, and make as smooth as possible.

Brush the last 1/3 of the egg over the dough.

Decorate the pastry with the almonds.

Bake for 35 minutes in the preheated oven. ( keep and eye on it)

Let cool completely before cutting. It will be difficult to wait, but do it anyway.