Preheat your oven to 350°F. Line two (13 × 18-inch) cookie sheets with parchment paper.

Sift the flour, almonds, salt, cloves, and cinnamon into a mixing bowl and set aside.

Fit your stand mixer with the paddle attachment. Place the butter and sugar in the bowl of the stand mixer. Beat on high speed until light and fluffy, about 3 minutes. Add the egg, followed by the vanilla, and continue to beat until combined. Add the dry ingredients and beat on low speed just until the dough comes together.

Transfer the dough to a floured work surface, cut it in half, and form each piece into a ball. Working with one ball of dough at a time, roll out to ⅛-inch thickness with a rolling pin.

Cut 32 cookies using a 2½-inch round cookie cutter. Gather up the scraps and re-roll as necessary. Use a 1-inch cookie cutter to cut a window into 16 of the cookies. Transfer the cookies to the prepared cookie sheets, leaving ½ inch of space between each one. Bake until they’re just turning golden, about 10 minutes.

Place the pan on a cooling rack and allow to cool completely.

Once the cookies are cool, place a dollop of jam on the centre of each of the cookies without a window cut-out. Spread the jam to the edge of each cookie using an offset spatula and place a cookie with the window cut-out on top to create a sandwich.