To make the dough: In a medium bowl or the bowl of a stand mixer, beat the butter and sugar until light and fluffy, scraping the bowl as needed, about 15 seconds on medium speed.

Add the egg yolk, water, and vanilla and beat until combined, scraping the bowl as needed.

In a separate bowl, whisk together the flour, almond flour, orange zest, cinnamon, salt, and cloves.

Add to the butter mixture and mix until just combined. The dough will be cohesive but very soft.

On a lightly floured piece of parchment, divide the dough in half (about 125g each) and roll each piece into a log measuring 11" x ¾".

Use your hands or a bench knife to smooth and straighten the logs.

Transfer the logs, still on the parchment, to a baking sheet.

Use your pinky finger or the handle of a wooden spoon to create a channel about ¼" deep down the center of each log, widening the logs to about 1 ½".

Place the baking sheet in the refrigerator, uncovered, for at least 30 minutes.

Meanwhile, preheat the oven to 375°F with a rack in the center.

Once the logs are chilled, spoon 1 heaping tablespoon raspberry jam down the length of each channel.

Bake for 18 to 20 minutes, until the dough is light golden all over and the jam is bubbling in places.

Allow the logs to cool completely on the baking sheet, at least 35 minutes.

Use the straight edge of a piece of parchment, a bench knife, or bowl scraper to cover the jam while you dust the logs with non-melting topping sugar or confectioners’ sugar.

Slice the logs diagonally into ½" wide cookies.