Place the butter in a bowl, whisk in the icing sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the lemon zest.
Combine the almonds, flour, vanilla, cinnamon and ground cloves, stir into the egg mixture. Transfer 3/4 of the dough to the prepared tin and smooth down.
Stir the jam until smooth, spread over the dough base leaving a gap of approx. 2 cm all the way around.
Mix the remaining dough with the flour, knead briefly, roll out between a cut-open plastic bag to a thickness of approx. 4 mm, chill for approx. 15 mins. Cut the dough into approx. 1 cm strips using a knife or pastry wheel, place on top of the jam in a lattice-work pattern, press down gently around the edges. Brush the dough with a little egg, sprinkle the flaked almonds over the edges of the dough.
Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the Linzertorte onto a cooling rack and leave to cool.