Speculaas: In a bowl, whisk the flour with the ground almonds, baking powder, salt, ground spices, and lemon zest. 

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy. Scrape down the sides and bottom of your bowl as needed. Beat in the egg until well combined. Add the flour mixture and beat until combined. Place the batter in a bowl, cover with plastic wrap, and refrigerate until firm (at least one hour, or even overnight).

Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Line two baking sheets with parchment paper.

Remove the chilled dough from the refrigerator and form into 1 inch balls (2.5 cm) (about 20 grams of batter for each ball). 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 (can also use a cookie stamp), 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. 

Makes about 28 - 2 1/2 inch (6.25 cm) cookies.

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