Grind the almonds with a blender.
Mix ground almonds with flour, salt and sugar.
Add the butter to the flour and grind it with your hands into crumbs.
Add the egg, cinnamon and cloves to the dough. The dough should not be too dense.
Wrap the dough in cling film and refrigerate for 30 minutes.
Divide the dough into two parts, one should be larger than the other. Spread most of the dough with your hands on the bottom of the mold greased with butter, make sides.
Transfer jam or thick jam to the base, make a net from a smaller piece of dough. Bake for 35 minutes at 180 degrees.
Cool the cake a little, remove from the mold and serve.
Linz tart has friable pastry with light notes of spicy spices; this pie is perfect for the whole family for tea or on the festive table as the end of the feast. The cake itself is very tasty and tender, it can be stored for a long time, but it is unlikely that it will linger on the table. Blackcurrant jam is best for cooking.