2 c. cake flour
1/8 tsp. salt
1 1/2 sticks unsalted butter, room temp.
1/2 c. sugar
3 tsp. ground cardamom
1/2 c. sliced almonds
6 tbsp. powdered sugar
1 1/2 tsp. ground cardamom
Sliced almonds

Heat oven to 375 degrees. Combine flour and salt in medium bowl. Use electric mixer, beat unsalted butter, 1/2 cup sugar and 3 teaspoons ground cardamom in another bowl. Add flour mixture and beat at low speed. Stir in 1/2 cup sliced almonds. Combine 1 1/2 teaspoons ground cardamom in small bowl with powdered sugar. Roll 1 tablespoon cookie dough into ball. Roll in powdered sugar to coat well. Place on cookie sheet. Dip bottom of small glass into powdered sugar mixture and press cookie to 1/2" thickness with bottom of glass. Press sliced almonds into top of cookie. Bake about 14 minutes. Let stand on sheet 3 minutes. Transfer to rack and cool. Wrap in air tight container. Will freeze well up to 1 month.