3/4 cup unsalted butter 1 cup sugar 2 large eggs 1.25 cups sifted plain flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 2 tbs very finely minced lemon zest 1/3 cup ground almondsIn a large bowl, beat the butter until smooth and add the sugar, beating until creamy. Beat in the eggs, scraping down the sides of the bowl. Add the flour, beating just until combined. Add the lemon zest and almonds, stirring until well incorporated.
Cover the bowl with plastic wrap and place in refrigerator until well chilled - at least three hours.
Preheat the oven to 180°C. Butter a non-stick tray. Using a 1/2 tablespoon measure, spoon out level amounts of chilled cookie dough onto the cookie sheet, placing them seven cm. apart. Bake for about ten minutes or until the cookies have just flattened and are lightly browned.
Cool the cookies on racks. Store in a covered tin. Makes 64. They can be sandwiched together with seedless rasberry jam as a variation for serving.