|Butter||150 Gram, softened (1/2 Cup Plus 2 Tablespoons)|
|Sugar||200 Gram (1 Cup)|
|Vanilla extract||3 Drop (Adjust Quantity As Needed)|
|Ground cardamom||1 Pinch (Generous)|
|Ground cinnamon||1 Pinch (Generous)|
|Lemon peel||1⁄2 , grated|
|Ground almonds||15 Gram (2 Tablespoons)|
|All purpose flour||350 Gram (2 1/3 Cups)|
|Semi sweet chocolate||4 Ounce (100 Gram)|
Beat butter, sugar and vanilla in a medium bowl until pale and creamy.
Mix in egg yolk, milk, cardamom, cinnamon, lemon peel and almonds.
Sift flour over mixture; knead to make a dough.
Form into rectangular blocks, measuring 1-1/2x1-1/2 inches (3.5x3.5 cm) at each end.
Wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 375°F (190°C).
Cut blocks of cookie dough into 1/4-inch (5-mm) slices; place on a baking sheet.
Bake 15 minutes or until golden.
Remove cookies with a spatula; cool on a rack.
Melt chocolate in a double boiler over low heat.
Dip cooled cookies into melted chocolate so they are half-coated diagonally.
Let dry on waxed paper.