Preheat oven to 350 °F (180 °C).

Quickly knead together the flour, butter, confectioner’s sugar, almonds, cinnamon, cloves, and egg yolks to make a pâte brisée dough.

Let the dough rest for 20 minutes.

Line a baking sheet with parchment paper.

Roll the dough out to the size of the baking sheet and bake for about 12 minutes.

Remove and lower the oven heat to 320 °F (160 °C).

Brush with marmalade.

Beat the egg whites to stiff peaks with the granulated sugar.

Fold in the vanilla sugar, almonds, and coffee.

Spread the mixture on the baked dough and bake again for 25 minutes.

Cut into rectangles or squares.