Sift flour with spices in bowl. Add baking powder and salt; set aside.

In large bowl of electric mixer, at high speed, beat butter with sugar and egg until mixture is very light and fluffy.

With wooden spoon, stir in half of flour mixture, then beat in rest of flour mixture and almonds, mixing with hands, if necessary.

Refrigerate dough, covered, several hours.

Preheat oven to 350°F Lightly grease several cookie sheets.

Remove 1/4 of the dough at a time from the refrigerator. With hand, flatten dough or roll out to 1/8-inch thick. Cut with cookie cutter.

Repeat with rest of dough, 1/4 at a time. Bake 10-12 minutes or until golden brown around edges.

Remove cookies to wire rack; cool completely.

Dust lightly with icing sugar. Store cookies in covered container.