In a medium bowl, whisk together flour, ground almonds, cinnamon, cloves, and salt. Set aside.

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low until a dough forms.

Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 2 hours.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

On a floured surface, roll one dough disk to 1/4-inch thickness. Cut out rounds with a fluted cutter and place on baking sheets.

Roll the second disk and cut out an equal number of rounds. Use a small knife to etch a spiderweb design into the center of each of these top cookies.

Bake for 10-12 minutes until edges are lightly golden. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Stir the raspberry jam (and optional orange liqueur) to loosen it.

Spread jam on the flat side of the solid bottom cookies. Place a web-topped cookie on top to form a sandwich.

Dust the assembled cookies generously with powdered sugar just before serving.