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1
Grind almonds with half of sugar in a food processor until powdery (be careful not to process to a paste), then transfer to a small bowl.
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2
Add butter, yolk, and remaining sugar to processor and blend, scraping down sides, until light and fluffy.
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3
Add ground almonds, flour, zest, salt, cinnamon, and cloves and pulse, scraping down sides if necessary, until a dough forms.
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4
(Dough will be sticky.)
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5
Divide dough into 1 one-third portion and 1 two-thirds portion and form each portion into a disk on plastic wrap.
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6
Wrap disks in plastic wrap and chill until slightly firm, about 30 minutes.
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7
Put oven rack in middle position and preheat oven to 350F.
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8
Unwrap larger disk and put in springform pan.
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9
Cover surface with plastic wrap and press dough (through plastic wrap) evenly onto bottom and 1/4 inch up side of pan.
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10
Discard plastic wrap.
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11
Bake until golden brown, 20 to 25 minutes, then transfer crust in pan to a rack and cool completely, about 30 minutes.
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12
Leave oven on.
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13
Roll out remaining dough between 2 sheets of plastic wrap into a 9-inch round, then transfer to a baking sheet and freeze 10 minutes.
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14
(Round will be thinner than bottom crust.)
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15
Remove top sheet of plastic and cut dough into 12 (1/2-inch-wide) strips, then freeze strips 5 minutes.
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16
Discard any remaining dough.
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17
Spread jam evenly over cooled crust, leaving a 1/4-inch border around edge, then arrange 6 strips 1 inch apart across jam, pressing ends onto edge of crust.
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18
Arrange remaining 6 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces.
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19
(Repair any broken pieces of dough by carefully pressing them together.)
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20
Trim edges of all strips flush with edge of pan.
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21
Bake until top is golden brown, 30 to 40 minutes.
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22
Cool in pan on rack 10 minutes, then remove side of pan and cool completely.
