In a separate bowl, whisk together the flour, almond flour, baking powder,
spices, and salt.
bowl of your electric mixer (or with a hand mixer), beat the butter and sugar
until light and fluffy. Beat in the egg and lemon zest until well
combined. Add the flour mixture and beat until combined. Flatten the
dough into a round, wrap it in plastic wrap, and refrigerate for at least an
hour, or overnight.
the oven to 350 degrees F (177 degrees C) and place the rack in the middle of
the oven. Line two baking
sheets with parchment paper.
chilled dough from the refrigerator and form into 1 inch (2.5 cm) balls.
Place the balls of dough on the prepared cookie sheet, spacing about 2 inches (5
cm) apart. Then, using the bottom of a glass dipped in sugar, flatten each
ball of dough to about 1/4 inch thick (can also use a cookie stamp). Sprinkle
each cookie with the shaved almonds. Bake for about 10 - 12 minutes, or
until lightly browned around the edges. Remove from oven and transfer to a
wire rack to cool completely.
Makes about 3
1/2 dozen cookies.