Linzertorte makes for a great late afternoon snack with tea or milk, or dessert after a heavy meal. Kids will love it as a cross between a cookie and a pie, especially if whipped cream or ice cream is involved.
Combine flour, and walnuts, nutmeg, cinnamon, and cloves in a bowl.In an electric mixer set to medium speed, beat butter and gradually add sugar until incorporated. Beat at medium-high speed until mixture becomes fluffy, about 5 minutes. Beat in egg, reduce speed to slow, and add in flour mixture until just combined.Preheat oven to 375°F (190°C). Butter tart pan and dust with flour. With floured hands, press half of the dough into the bottom of the pan and up the sides of the pan. Combine raspberry jam and red currant jelly in a bowl. Spoon over crust and even out. On a lightly floured surface, roll the rest of dough into a sheet. Cut equally into 6, 9-inch long strips to be woven atop the torte. Crisscross or weave strips over top of torte (3 each way). Pinch side and top crusts together and sprinkle with almonds.Bake until crust becomes golden brown, about 30 minutes. Cool, remove from pan to a serving plate, and dust with confectioners' sugar.