Cream unsalted butter until smooth, add powdered sugar in three batches, and mix well each time. Use an electric hand mixer to mix on low speed for 2-3 minutes until slightly whitish.

Add beaten egg in two batches and mix on low speed each time until smooth. Add ground almonds and use a spatula to mix until smooth while crushing lumps.

Mix cake flour, cinnamon, ginger, and cardamom. Sift the dry ingredients over the butter mixture.

Fold it until you don’t see flour left while scooping the bottom flour and cutting the batter. It should look like little wet bread crumbs. Put it out on the work surface lined with plastic wrap.

Use your hands to press it until it comes together, and flatten it. Fold it in half and press. Repeat ''folding in half and pressing'' five times until smooth.

Form it into a flat square, and seal it with plastic wrap. Let it sit in a fridge overnight.

[Cut out and stamp]
Take the dough from the fridge. Leave it at room temperature for about ten minutes, and use your hands to press to soften it a little. Divide it into two equal parts for easier rolling out.

Sandwich each dough between cake films (or plastic wrap), and use a rolling pin to roll it out to 5mm / 0.2'' thick. Let it sit in a fridge for about ten minutes.

Take it out from the fridge, and lightly dust the surface with bread flour. Use a brush to remove extra flour. Dust the cookie cutter and stamper with bread flour, shaking off the excess flour.

Press the cutter into the dough, and then press the stamper into the dough firmly to form an indent. Remove the stamper and cutter in order. (If the dough turns to soften, please chill it.)
Re-roll the dough scraps and cut and stamp.

Arrange them on a baking sheet lined with a baking mat (parchment paper) and let them sit in a freezer for 1 hour. Let the remaining cut cookies which couldn't be put on the baking sheet, let it in a freezer, and bake in next.

[Bake]
Preheat an oven to 190℃ / 374 F. Gently brush off the excess flour from the surface just before baking. Lower the oven to 170℃ / 338 F and bake for 15-17 minutes until the edges turn lightly browned.

Remove from the oven and let cool for five minutes, then transfer to a rack to cool completely. After cooling, store them in an airtight container at room temperature.