Mix flour, almonds, sugar, cinnamon, cloves and salt in a bowl. Add egg and butter in flakes. Knead quickly with your hands to a smooth shortcrust pastry. Form the dough into a ball, wrap in foil and chill for about 1 hour.
Roll out the dough on a lightly floured work surface to a thickness of approx. 3 mm. Cut out approx. 40 cookies with a round cookie cutter with wavy edge (approx. 5.5 cm Ø). Divide them between 2 baking trays lined with baking paper and cut a hole in the middle of each with a smaller, round cookie cutter with wavy edge (approx. 2.5 cm Ø).
Knead dough remains together again and possibly put them in a cool place again. Mix egg yolk and cream and spread the cookies (curls) with it. Place the cookies one after the other in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
manufacturer) Bake for 8-10 minutes.
Roll out the remaining dough again and cut out another 40 cookies, now without a hole, and spread them on 2 baking trays. Also brush with egg yolk and bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
manufacturer) Bake for 8-10 minutes. Let the cookies cool down.
Sprinkle the curls (upper biscuit halves) with icing sugar. Warm up the jelly. Spread a thin layer of jelly on the lower biscuits (without holes) with a brush and place the curls on top. Put the remaining liquid jelly in a piping bag and cut off a small tip.
Now fill the hole in the middle of the cookies with jelly. Dry for about 2 hours and let it set. Carefully pack the cookies into tins.