Preheat your oven to 163ºC (325ºF). Get two baking sheets ready by lining them with parchment paper.

Combine the dry ingredients in a medium bowl. Mix the all-purpose flour, ground cinnamon, ground cloves, chopped pecans or walnuts, granulated sugar, and freshly grated orange zest until evenly distributed.

Incorporate the butter into the dry mixture using a pastry blender until it resembles fine crumbs.

Knead the dough gently on a floured surface until it forms a smooth ball, then flatten into a compact disk.

Roll out the dough to 1.25 cm thickness, and cut into shapes, placing them 5 cm apart on prepared baking sheets.

Spread the jam on each cookie, leaving a small border around the edges.

Bake on the center rack for 18–22 minutes until edges are lightly browned.

Sprinkle with sugars right away after baking and allow to cool before serving.