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1
Combine the flour, sugar and ground almonds into a pile on a large workspace, then make a well in the middle of the mound.
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2
Add the butter, egg yolks, vanilla extract, cinnamon and nutmeg into the well.
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3
Knead the dry and wet ingredients with your hands until well-blended and the butter is thoroughly incorporated into the mix.
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4
Prepare a springform pan by lining it with parchment paper.
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5
Take roughly 3/4 of the dough and spread it all uniformly across the bottom of the springform pan. It should be at least 1/2 an inch thick, with a slight lip around the edges.
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6
Combine the jam and brandy in a mixing bowl, then spread across the dough in the springform pan. The lip of the dough should still be higher than the jam; if not, use a little of the remaining dough.
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7
Divide the rest of the dough into thin strips, and place them across the top of the dough, forming a lattice from edge to edge.
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8
Bake the torte in a 375-degree oven for 35 minutes, until the jam is bubbling a bit and the dough is starting to turn golden brown.
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9
Remove from the oven and let rest for 15 minutes.
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10
Carefully peel down the edges of the parchment paper away from the edges.
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11
Sprinkle the top of the torte with confectioner's sugar.
