In a mixer with a paddle attachment, cream butter, sugar, and lemon and orange zests. Add the eggs one at a time, beating well after each addition. Add almond extract, ground almonds, and yoghurt. Mix until just blended.

Combine cinnamon, cloves, flour, baking powder, and salt in a small bowl. Mix well. Pour dry ingredients into the mixing bowl. Blend on low speed until flour mixture is well incorporated, scraping sides of bowl as needed.

Turn out cookie dough onto a floured surface. Roll out dough to ½-inch thickness. Cut with a 3-inch cookie cutter and place on a non-stick cookie sheet. Bake at 350°F for 15 to 18 minutes. Transfer cookies to wire cooling racks and cool completely. Dust with powdered sugar. Store in an airtight container.

Makes about 18 3-inch cookies.