Mix the flour, baking powder, cardamom, cinnamon and the cloves together well. Place the flour mixture on the work surface. Form a hollow in the middle and add the sugar, vanilla sugar, bitter almond flavor and the eggs and mix everything well.
The clarified butter should be cold. Dice and add to the dough together with the nuts. Knead everything quickly to a smooth dough.
Put the dough in a kitchen tin or foil bag and refrigerate for 1 hour.
Roast the almond flakes in a pan, let them cool and spread them on the work surface. Then roll out the shortcrust pastry thinly. Either just use a cookie cutter or a speculoos roll. Place the cookies on a baking sheet lined with baking paper.
Preheat the oven to 200 degrees top and bottom heat.
Bake the cookies for 10 to 12 minutes and leave to cool on a wire rack.