Preparation time: 20 minutes; Baking time: 12-15 minutes; Makes:

Ingredients

• 200g (1½ cups) all purpose flour
• 55g (7 level tablespoons) cornstarch (cornflour, UK)
• 2 teaspoons baking powder
• ½ teaspoon each ground cardamom, cinnamon, nutmeg and ginger
• ½ teaspoon fine salt 
• ½-1 teaspoon cayenne pepper (this is necessary)
• 225g (1 cup, 2 sticks) unsalted butter
• 110g (½ cup packed) brown sugar
• grated rind (zest ) of 1 lemon
• ¼ cup (60ml) cream (10% or 35%)
• 85g (3oz) almond flour (fine ground almonds) 

Instructions

1. Preheat the oven to 350ºF (180ºC) convection setting, (or 375ºC (190ºC) regular setting, ten minutes before using. Line two large cookie sheets with parchment. Sift the flour, cornstarch, baking powder, all spices, salt and cayenne pepper. Set aside.
2. Beat the butter, sugar and lemon rind until light and fluffy. With the mixer on the lowest speed, add the flour and cream in three batches. After mixing in every batch, scrape the sides of the bowl and the paddle attachment. After all the flour has been incorporated, stir in the almond flour using a metal spoon or spatula.
3. Chill the dough for 30 minutes then form into 20g (0.7oz) balls and place on the prepared baking sheet, 4cm (1.5 inch) apart. Bake in the centre of the oven, 12-15 minutes or until light golden on top. Remove and let cool for 10 minutes before transferring on a wire rack to cool.

 Points to Note:

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cookies at 350°F, (180°C) convection setting, for for 15 minutes.

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