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Preheat the oven to 325°F.
First, grind the almonds while the food processor bowl is dry then put them in a small bowl.
Add the all-purpose flour to the bowl of the food processor, and process the butter into the flour.
Add the ground almonds back to the food processor bowl, and process until just mixed in.
In a separate bowl mix the sugar with the cloves, cinnamon, and beaten egg yolks.
Add to the flour mixture in the food processor, and mix the dough until smooth and well blended.
Put two-thirds of the dough into a nine-inch ungreased springform cake pan.
Using your fingers, press the dough over the bottom of the pan and half way up the sides.
Spread with jam.
Pinch pieces of dough into rolls ⅓-inch wide and as long as possible directly onto a cookie sheet, and then put the sheet into the refrigerator to chill.
Lift the chilled rolls off the cookie sheet with a spatula and slide them off the spatula one-by-one across the torte.
Create a lattice across the top of the torte.
Brush the lattice strips with the beaten egg white.
Bake on the lower shelf of the oven until the lattice strips are golden brown, about one hour and fifteen minutes.
Set the pan on a rack and partly cool the torte before removing the rim of the pan.
Let it cool completely to serve.
Top with softly whipped cream or vanilla ice cream.