These cookies are lightly spiced and the flavour develops even more after a day or two. I rolled them in sugar before flattening. They are crispy but not too much so.
1 1/2 c (195 g) all-purpose flour
1/2 c (50 g) ground almonds
1 tsp (4 g) baking powder
1/4 tsp (1 g) salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/2 tsp lemon zest (outer yellow skin of lemon)
1/2 c (113 g) unsalted butter, at room temperature
3/4 c (160 g) firmly packed light brown sugar
1 large egg (55 g), at room temperature
Garnish: 28 whole blanched almonds. Can also use shaved or slivered almonds.
Whisk the flour with the ground almonds, baking powder, salt, ground spices, and lemon zest in a bowl.
Beat the butter and sugar until light and fluffy using a stand mixer or hand beater. Periodically, scrape down the sides and bottom of your bowl. Beat in the egg until well combined. Add the flour mixture and beat until incorporated. Place the batter in a bowl, cover with plastic wrap, and refrigerate until firm (at least one hour, or even overnight).
Preheat the oven 350°F/180°C and place the oven rack in the middle of the oven. Line two baking sheets with silicone mats or parchment paper.
Remove the chilled dough from the refrigerator and roll into 1 inch balls (2.5 cm/20 g). Place them on the prepared cookie sheet, about 2 inches (5 cm) apart. With the bottom of a glass dipped in sugar, flatten each ball of dough into a 2 inch (5 cm) round that is about 1/4 inch (.25 cm) thick. Place a whole almond in the center of each cookie. Bake for about 10 minutes, or until lightly browned around the edges. Remove from oven and transfer to a wire rack to cool completely.