Sift the flour, baking powder, cinnamon, ginger, cardamom, and clover into a bowl. Add the salt and ground almonds, then whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the flat beater attachment cream the softened butter along with the brown sugar for 2 minutes.
Scrape down the sides of the bowl then add the egg yolk and milk, beat well for another 1 minute or until well combine.
Scrape down the sides of the bowl again and add half the flour. Mix for about 30 seconds, then scrape down the sides of the bowl again before adding the remaining flour. Mix again until the dough comes together.
Turn the dough onto a lightly floured work surface and knead for a few minutes until smooth.
Divide the dough in half, wrap in plastic wrap and chill for at least 1 hour.
When ready to bake preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
Roll half the dough on a lightly floured surface to 1/4 inch thick. Cut with desired shapes and place onto prepared cookie sheets.
Bake the cookies at 350°F for 8-10 minutes until lightly golden. Allow to cool on the pan for 5-10 minutes before moving to a cooling rack.