Pour the almond flour, flour, butter, spices, egg yellow, salt, and sugar in a bowl. Mix it all together to a smooth dough.
Put plastic foil on top of the bowl and let the dough rest in the fridge for two hours.
Take out the dough from the fridge.
Preheat the oven at 180 degrees Celsius.
Roll out the dough on a baking paper approx forty-one by thirty-one centimeters .
Place the baking paper with the dough on a baking sheet.
Pick the dough evenly with a fork.
Place the baking sheet on the second shelf from the bottom in the oven. Bake the cookie bottom for ten minutes.
Take out the cookie bottom from the oven and let it rest on the baking sheet.
In a casserole pour the cream, honey and butter, let it heat up to melting point on medium temperature.
Add the pumpkinseeds in the casserole and let it boil up. Mix it all with a spoon.
Spread the pumpkinseed mixture evenly on the cookie bottom.
Put the cookie bottom in the oven again on the second shelf from the bottom for approx thirty minutes.
Take out the cookie bottom from the oven and let it cool down on the baking sheet.
Cut the bottom in small rectangular.
Place the cookies in a tin box and place baking paper in between the layers.