1In medium bowl, mix ground almonds, flour, lemon peel, baking powder, cardamom and salt with whisk; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add 1 cup powdered sugar; beat until light and fluffy. On low speed, beat in flour mixture just until blended. Divide dough in half. Cover with plastic wrap; refrigerate 1 hour or until firm.
2Heat oven to 350°F. Line cookie sheet with cooking parchment paper or lightly grease with shortening or cooking spray.
3On lightly floured surface, roll each portion of dough to 1/8-inch thickness. Cut with floured 2 1/2-inch fluted round or scalloped cookie cutter. Cut centers out of half of the cookies with 1 1/4-inch fluted round cookie cutter. On cookie sheets, place solid cookies, hollow cookies and cutout centers 1 inch apart.
4Bake 9 to 11 minutes or until edges are light golden. Remove from cookie sheets to cooling racks; cool completely. Spread each solid cookie with 2 teaspoons jam. Top each with a hollow cookie. Spoon a little more jam into the opening of each, if desired. Sift 3 tablespoons powdered sugar over sandwich cookies and cutouts.