Sophia's jam pie

It is a recipe I got from my mother, and in her turn, she got it from her colleague, Sophia. Original recipe did not use almonds to top it; I added it once after forgetting to leave some pastry to do top crumbles and really liked how it turned out. Also original recipe did not require a plum jam specifically, but I like it best with a jam from Victoria plums.
As you can see, the recipe requires 8 egg yolks, which always got me wondering what the hell to do with them egg whites... One option is to make something else that requires only egg whites, like cake biscuit, or macaroons, or meringue, etc. Alternatively you can use 4 whole eggs instead, but the taste of the crumble will be slightly different then (still tasty though). If you use 4 whole large eggs, it is better to use 600g of flour.

Need:
500g of flour
250 g of butter
8 egg yolks
1 tea spoon of baking powder
200 g of sugar
300 ml of plum jam
a handful of almond flakes

Beat egg yolks with sugar. Mix baking powder with flour, add room temperature butter, add egg yolks, knead it well. Let it cool of in a fridge for 30 min. Put baking paper into your oven dish and crumble the pastry (or rasp it on a vegetable rasp). Bake it on 180C for 20 minutes, take it out, smear the jam on top, add almonds on top of the jam and bake for another 20 minutes. Cool it off, cut into a cookie sized squares and enjoy.