Preheat the oven to 190°C/375°F/Gas Mark 5. Line 2 large baking trays with baking parchment.
Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large bowl until pale and fluffy. Beat in the flour, almonds and cardamom until the mixture is well combined and comes together to form a stiff dough.
Roll the dough into 24 balls and place 12 on each baking tray – make sure you leave space between each one. Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough.
Bake a tray at a time for 12–14 minutes until the cookies are pale golden brown. Leave them to cool on the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days.
By Recipe taken from The Hairy Bikers' Big Book of Baking (Orion, £20)