Warm the syrup, sugar and butter in a saucepan, then cool and add most of the cream, keeping 2 tablespoons out.  

Blend the spices with 2 cups of the flour and add.  Stir the baking soda into the reserved cream and add that with the remaining 2 cups of flour.  

Kneed the dough into a rectangle, wrap and refrigerate overnight.  When ready, roll the dough out very thinly on a lightly floured surface.  

Do this a portion at a time so you have room to get it quite thin.  Using a fluted pastry wheel, cut the dough into diamonds.  

Gently press half an almond into the middle of each diamond and brush each with the egg white wash.  

Bake  in a previously pre-heated oven at 180°C for 12  minutes, watch carefully because although they will brown to a beautiful golden color, they also burn easily.