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1
In a food processor pulse whole almonds with 1/2 cup sugar until ground fine.
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2
In a large bowl with a pastry blender or with your fingertips blend butter and flour until mixture resembles coarse meal.
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3
Add remaining 3/4 cup sugar, almond mixture, whole egg, zest, cinnamon, and cloves and stir until mixture forms a smooth dough.
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4
(Work dough well by hand if necessary.)
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5
Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day.
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6
Line baking sheets with foil.
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7
Divide dough into 4 pieces.
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8
Lightly flour 1 piece of dough, keeping remaining dough chilled and wrapped in plastic wrap, and on a lightly floured surface roll out dough 1/4 inch thick.
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9
With a 1 1/2- to 2-inch cutter cut out cookies, chilling scraps, and arrange about 1/2 inch apart on baking sheets.
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10
Make more cookies with 3 remaining pieces of dough and scraps, pressed together, in same manner.
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11
Let cookies stand, uncovered, at room temperature at least 4 hours and up to 12.
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12
Preheat oven to 350F.
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13
Brush cookies lightly with egg wash and sprinkle with blanched almonds.
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14
Bake cookies in batches in lower third of oven 15 to 20 minutes, or until golden, and cool on racks.
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15
Cookies keep in an airtight container at room temperature 2 weeks.
