Heat oven to 400 degrees. Butter two 9-inch round layer cake pans, two 8-inch square pans, one 9×13-inch rectangular pan or one 11- to 12-inch round cake pan. Line the bottom of each with parchment paper.

In a food processor, process walnuts and ½ cup of the flour for 15 seconds until finely ground.

In a large mixing bowl, combine remaining flour, cinnamon, cloves, and salt. Work the butter into the dry mixture until it forms coarse crumbs. Stir in sugar and walnut-flour mixture.

In a small dish, beat the whole egg, yolk, and lemon rind until combined, then stir into crumb mixture. Knead the dough until a cohesive mass forms.

Divide dough into quarters if making two tortes, or halves if making one. Press one portion into the bottom of each pan.

Bake shell(s) for 15 minutes until barely colored at the edges.

While the shell(s) bake, roll remaining dough between waxed paper until ¼- to ⅜-inch thick. Transfer to freezer until well-chilled.

Remove shell(s) from oven and let cool slightly; reduce baking temperature to 350 degrees.

Sprinkle breadcrumbs over each par-baked shell, then spread jam over each shell. Cut dough into strips and arrange over the jam to make a lattice top.

Mix egg yolks and water, brush over lattice top and border, and sprinkle with almonds if using.

Bake torte(s) for 45 to 60 minutes until well-browned. Let cool and serve after standing overnight for best flavor.