Preheat the oven to 325 °F (165 °C). Line 2 cookie sheets with parchment.
In the bowl of an electric mixer fitted with the paddle attachment, cream the vegan butter and the 63 grams of icing sugar. Add the clementine zest and beat again. Scrape down the sides of the bowl as needed.
Add the vanilla and the ground almond, then the flour.
Scoop the dough and roll into 1 inch balls.
Place on prepared cookie sheets and bake for about 14 minutes, rotating after 12 minutes.
Let cool on a wire rack.
Sift together the 1 cup of icing sugar with the cardamom, and toss cookies in the mixture. (Note to really coat cookies, toss them in the mixture when the cookies are still a little warm, or even double coat them).
Notes
I made this recipe with Earth Balance vegan butter spread, which is salted. If you are using an unsalted butter, you should add salt to this recipe.