Step 1

Preheat oven to 350 and line two baking sheets with parchment paper

Step 2

In a small bowl mix together all-purpose flour, almond flour, baking powder, baking soda, salt, cream of tartar, cinnamon, cardamon, ginger, and cloves. Set aside.

Step 3

In a bowl of a stand mixer, fitted with the paddle attachment, cream together butter and brown sugar until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl, beat again. Add the flour and spice mixture and mix on low speed until just combined. Scrape down the sides of the bowl. Beat one more time, on low, just a couple of rotations. Remove dough from the mixer, cover bowl with plastic wrap and chill in the refrigerator at least 1 hour, or up to 24 hours.

Step 4

To bake

Step 5

Measure 1/4 cup of granulated sugar into a small shallow bowl.

Step 6

Take tablespoon-sized bits of dough, roll into a ball and then roll in the granulated sugar. Place on a cookie sheet, about 2 inches apart. Bake at 350 for 11-12 minutes, or until completely puffy and very lightly browned on the bottom. Allow the cookies to cool on the baking sheet for a couple of minutes before removing from the tray to a cooling rack. Allow the cookies to cool completely before storing.