1 1/2 c. all-purpose flour
1/8 tsp. ground cloves
1/4 tsp. cinnamon
1 c. finely ground unblanched almonds
1/2 c. sugar
1 tsp. grated lemon peel
2 hard cooked egg yolks, mashed
1 c. unsalted butter, softened
2 raw egg yolks, lightly beaten
1 tsp. vanilla
1 1/2 c. thick raspberry jam
1 egg, lightly beaten
2 tbsp. light cream
Confectioners' sugar

Sift the flour, cloves, and cinnamon together into a deep mixing bowl, then add the almonds, sugar, lemon peel, and mashed egg yolks. With a wooden spoon, beat in the butter, raw egg yolks, and vanilla. Continue to beat until the mixture is smooth and doughy. Form the dough into a ball; wrap it in wax paper or plastic wrap and refrigerate it for at least 1 hour or until it is firm.

Remove about 3/4 of the dough and return the rest to the refrigerator. With a paper towel or pastry brush, lightly butter a round 9 x 1 or 1 1/2 inch false-bottomed cake pan. Add the dough (if it is too firm, let it soften a bit) and, with your fingers, press and push it out so that it covers the bottom and sides of the pan, making a shell about 1/4 inch thick. Spoon in the raspberry jam and spread it evenly over the bottom of the shell with a spatula. On a floured surface with a floured rolling pin, roll out the rest of the dough into a 6 x 9 inch rectangle 1/4 inch thick.

With a pastry cutter or sharp knife, cut the dough into strips 1/2 inch wide, 2 of them 9 inches long and the rest 8 inches long. Lay one of the 9 inch strips across the center of the jam and flank that strip on each side with one of the 8 inch strips placed halfway between the center and sides of the pan. Rotate the pan about 1/4 of the way to your left and repeat the pattern with the other 3 strips, so that they create X's with the first 3 in a lattice-like effect.

Run a sharp knife around the top of the pan to loosen the part of the bottom dough that extends above the strips. Press this down with your fingers into a border about 1/4 inch thick. Lightly beat the whole egg with the cream and with a pastry brush, coat all the exposed pastry. Refrigerate for 1/2 hour. Meanwhile, preheat the oven to 350 degrees.