Almond Spice Cookies Filled with Orange Marmalade

For the dough: In a food processor, combine the flour, almonds, powdered sugar, egg, cloves, cinnamon, lemon zest and lemon juice. Add the chopped butter and process until smooth. Wrap in plastic wrap and chill for 1 hour. 

Divide the dough into 2 portions. Roll out 1 portion on a floured work surface into a 1 cm (approximately 1/3 inch) thick rectangle. 

Arrange on a baking sheet lined with parchment paper. Cut in half lengthwise and separate the pieces slightly.

Roll out the remaining dough around 1 cm (approximately 1/3 inch) thick and cut into long, thin strips. Form a border over the rectangles of dough on the baking sheet with the strips and then fill with the marmalade. Cut into smaller rectangles and use the remaining dough strips to line the long edges of each small rectangle. 

Spread the cookies out over the baking sheet.

Mix the egg yolk with a splash of water and brush over the cookie borders. Bake in a preheated oven (160°C) (approximately 325°F) for 40-45 minutes. Let cool.