For the base, mix flour, almonds, baking powder, salt, sugar, vanillin sugar, cinnamon, cloves and nutmeg in a bowl. Add fat in flakes, egg and liqueur. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and put in a cool place for about 30 minutes. Then knead the dough again briefly with your hands and remove 1/4 of the dough and put it in a cool place again.
Halve the remaining dough. Roll out the dough halves to a circle (approx. 22 cm Ø) on a well floured work surface. Line two greased springforms (18 cm Ø) with one dough sheet each. Raise the edges by approx. 2 cm. Prick the dough several times with a fork. Spread 150 g jam evenly on each base. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes on the lowest rack. In the meantime, roll out the remaining dough on a floured work surface and cut out cookies with different Christmas motifs (e.g. stars). After about 10 minutes of baking time, spread the cut-out dough evenly over the two cakes and bake with them.
Spread 150 g jam evenly on each base. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes on the lowest rack. In the meantime, roll out the remaining dough on a floured work surface and cut out cookies with different Christmas motifs (e.g. stars). After about 10 minutes of baking time, spread the cut-out dough evenly over the two cakes and bake with them. Remove from the oven, place on a grid, remove from the edge of the springform pan and allow to cool in the pans. Then remove from the moulds and serve dusted with icing sugar
waiting time approx. 3 hours