In a small bowl, combine the flour, cinnamon, cloves and salt. Wisk to blend.
Beat the powdered sugar and butter until light and fluffy.
Beat in the egg and add the dry ingredients by the cupful.
Stir in the almonds.
Divide the dough in half and roll it out to about 1/8-inch thickness between 2 sheets of parchment.
Chill on a cookie sheet until firm, about 20 minutes.
Working quickly, cut out rounds with a 2 1/2-inch round cookie cutter and cut the center out of half the rounds with a 1 1/2-inch round cutter. Re-roll the scraps, chill and cut out more in the same manner. Keep the cut out cookies cold.
Preheat oven to 350ºF/180ºC.
Bake the cookies, all solid rounds on one sheet, tops with holes on another, on parchment lined sheet pans for 10 to 12 minutes or until lightly golden. Watch the cookie tops with the holes as they may take a minute or so less to time to bake.
Cool the cookies on wire racks and spread the solid rounds with raspberry jam.
Top each cookie with a ring and sprinkle powdered sugar over all.