Line a baking sheet with parchment paper and set aside.

In a small bowl, whisk the flour and salt. Set aside.

In a stand mixer fitted with the paddle attachment, cream the butter, the 1/2 cup powdered sugar, and vanilla on high speed until light and fluffy, about 5 minutes.

Turn the mixer speed down to low and slowly add the almond flour followed by the all-purpose flour mixture.

Scrape down the sides once or twice to make sure the dough is evenly combined.

Use a 1 tablespoon-sized scoop to measure out the cookies.

Using your hands, roll each cookie into a ball, and place on the previously prepared baking sheet.

Chill the cookies for 20 minutes in the refrigerator.

While the cookies are baking, combine the 1 cup powdered sugar, cinnamon, ginger, cardamom and allspice in a small mixing bowl; whisk until thoroughly incorporated.

Remove the cookies from the oven.

While they are still warm, carefully coat each cookie in the topping mixture and set aside to cool.

Once the cookies have cooled, about 15 to 20 minutes, toss them again in the sugar mixture.

Store in an airtight container for 1 week, or freeze for up to 1 month.