Whisk together flour, ground almonds, orange rind, baking powder, ginger, cardamom, cinnamon, and salt. In large bowl, beat butter, sugar, and brown sugar with an electric mixer on medium until light and fluffy, about 2 minutes. Beat in 1 egg, 1 egg yolk, and vanilla. Beat in flour mixture on low, until combined. Divide dough into sixths. Shape each piece into a rectangle; wrap in plastic wrap and refrigerate at least 30 minutes.
Heat oven to 350°F. On lightly floured work surface, roll out 1 piece of dough into a 12 x 3-inch rectangle. With your fingers, roll 1 inch of each long side of rectangle toward the middle (leaving a 1-inch space for the jam). Spread about 2 tablespoons of jam evenly down center strip. Transfer to a greased baking sheet.
Score strip deeply with a knife every 1-1/2 inches along its length. Repeat with 2 more pieces of dough. Brush rolled edges with remaining egg white. Lay almonds along edges within score marks. Chill in freezer 30 minutes while you roll out remaining dough pieces.
Bake 20 to 25 minutes, until golden. Cool on wire rack 5 minutes. With serrated knife, cut cookies on scored lines.