Grease three 5 3/4- x 3 1/4-inch mini-loaf pans; line bottoms with waxed paper. Set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Stir in orange rind and almond extract.
In separate bowl, whisk together flour, baking powder, salt and cardamom. Stir into butter mixture alternately with milk and orange juice, making 3 additions of dry ingredients and 2 of wet. Fold in almonds. Divide batter evenly among pans.
Bake in centre of 350°F oven until golden and tester inserted in centre comes out clean, about 35 minutes. Let cool in pans on racks for 10 minutes. Remove from pans; let cool completely. (Make-ahead: Wrap in heavy-duty foil or plastic wrap and store in airtight container for up to 3 days or freeze for up to 1 month.)[[Yield: 3 Mini-Loaves (8 Slices Each)]]