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In a small bowl, whisk together the flour, almond meal, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and molasses on medium speed until light and fluffy, about 2 minutes. Mix in the egg yolk on low speed until just combined.
On a sheet of plastic wrap, form the dough into a 5 by 3-inch / 15 by 7.5cm brick, using a bench scraper to form neat sides. Wrap and refrigerate for at least 1 hour, or up to 3 days. You can also freeze for up to 1 month.
Preheat the oven to 350°F / 175°C. Line two baking sheets with parchment paper.
Using a very sharp knife, cut the chilled dough along the short side into slices ⅛ inch / 3mm thick and 3 inches / 7.5cm long. Lay the slices on the prepared baking sheet. They won't spread much, so they can be placed close together.
Bake, one sheet at a time, in the middle of the oven for about 15 minutes, until they are a caramel-brown color. Allow to cool on the baking sheet completely.
If they lose their snap, you can re-bake at 350°F for 5 minutes.