Make a shortcrust pastry from flour, sugar, mixed almonds, cinnamon, clove powder, butter and 1 egg. Chill in the refrigerator for approx. 30 minutes.
Brush a springform pan (28 cm) with butter. Line 2/3 of the dough, base and edge of the pan. Spread the plum jam on top.
Roll out the remnants of the pastry, roll out narrow strips with the pastry wheel and lay them in a grid over the plum jam. Brush the grid with 1 beaten egg.
Bake in the electric oven at 175 ° to 200 ° for approx. 40 minutes.
The Linzertorte tastes best when it is 1 - 2 days old.
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