In a separate bowl, whisk together the flour, almond flour, baking powder, spices, and salt. 

In the 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.

Preheat the oven to 180 °C  and place the rack in the middle of the oven.  Line two baking sheets with parchment paper.

Remove the chilled dough from the refrigerator and form into 2.5 cm balls.

(We rolled out the dough  and cut out the cookies with a cookie cutter). 

Place the balls of dough on the prepared cookie sheet, spacing about 5 cm apart.

 Then, using the bottom of a glass dipped in sugar, flatten each ball of dough to about 1/2 cm thick (can also use a cookie stamp).

Sprinkle each cookie with the shaved almonds (we ommited this).

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.