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1
In a small bowl, whisk together flour, cinnamon, cloves and salt.
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2
Place confectioners sugar and butter in the mixer bowl.
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3
Attach the flat beater and mixer bowl to the mixer.
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4
Set to speed 4 and beat until light and fluffy.
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5
Beat in egg.
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6
Reduce speed to stir and mix in flour mixture, in 3 additions.
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7
Mix in almonds.
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8
Divide dough in half and flatten each half into a disk.
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9
Wrap in plastic wrap and refrigerate for 1 hour, until firm.
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10
Working with one disk at a time, on a lightly floured work surface, roll out dough to 1/8-inch (25 cm) thickness.
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11
Cut out rounds with the larger cutter, then cut the centers out of half of the rounds to make rings.
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12
Re-roll the scraps and cut out more rounds and rings.
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13
Using a metal spatula, transfer rounds and rings to separate prepared baking sheets, grouping rings together and rounds together for even baking, and placing them at least 2 inches (5 cm) apart.
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14
Refrigerate for 1 hour, until cold.
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15
Meanwhile, preheat oven to 350F (180C).
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16
Bake in middle of preheated oven for 10 to 15 minutes, or until lightly browned.
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17
Transfer to wire racks and let cool completely.
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18
Spread rounds with raspberry jam and top each with a ring.
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19
Sift confectioners sugar over cookies.
