Preheat oven to 400 degrees Fahrenheit.

2. In a food processor put flour, cocoa, cinnamon, baking powder, clove and salt. 

3. Pulse until combined.

4. Add butter and pulse until you see small crumbs.

5. Transfer to a large mixing bowl.

6. In a separate small bowl whisk together egg and lemon zest.

7. Add sugar, ground nuts and egg to the flour mixture.

8. Work dough first with a spoon, when dough starts to come together use your hands to knead dough until it forms a cohesive mass and holds it's shape.

9. Set ⅓ of the dough aside and place the remaining dough in a non-stick 10 Inch (26 cm) pie pan with removable bottom.

10. Press the dough evenly into the pan with your hands until bottom and sides (1 ¼ inch) are covered.

11. Bake shell for 15 minutes.

12. While shell is baking roll the remaining dough between two sheets of parchment paper into a round shape (¼ Inch thick and 11 Inches in diameter)

13. Remove shell from oven and let cool slightly.

14. Reduce oven heat to 350 degrees.

15. Sprinkle the surface of the shell with breadcrumbs until evenly covered.

16. In a small bowl give jam a quick stir until soft.

17. Spread jam evenly on top of the breadcrumbs.

18. Take remaining dough out off the freezer and cut into 1 Inch wide strips. Using a knife transfer them onto the torte. Place the longer pieces in the middle and the shorter more towards the sides. Arrange them in a criss-cross pattern. Don't worry if a "strip" breaks or isn't the exact right length. You can always "glue" them back together or use left over dough to fill in gaps. In the oven the dough will melt together.

19. Bake for 40 - 45 minutes.

20. Sprinkle with powdered sugar after cooling.

21. Linzer Torte stays fresh for 1 - 2 weeks when kept airtight in the fridge. It also freezes well.