First, finely mill the cloves and cardamom with the bamix® processor and the PowderDisc. Finely chop the almonds with the bamix® processor. Then, cream the butter, sugar and egg with the bamix® whisk. Stir in the spices, lemon zest and chopped almonds. Then, mix the flour and baking powder, stir in using the bamix® multi-purpose blade and knead to a dough. Form the dough into a ball with your hands, wrap in cling film and refrigerate for approx. 1 hour. Roll out the dough approx. 4 mm thick on a floured work surface and cut out different designs. Combine the remaining dough and knead again. Place the speculaas on the baking trays and refrigerate for about 2 hours. Put the baking trays one after the other in the preheated oven at 175 °C and bake for 10 to 12 minutes. Take them out and allow the biscuits to cool on a cake rack.