These crunchy, spiced cookies are glazed with egg and topped with sliced almonds.
In a mixing bowl, stir together the all-purpose flour, cinnamon, cardamom, and baking powder.
In another bowl, beat butter, sugar, and egg with an electric mixer until thoroughly blended. Add flour mixture and ground almonds; beat well. Cover; chill dough 2 hours or until easy to handle.
Shape dough into 3/4-inch balls. Place on ungreased cookie sheets about 2 inches apart. Flatten the balls slightly. Combine egg yolk and water. Brush the tops with egg mixture; sprinkle with sliced almonds.
Bake in a 375 degree F oven for 10 to 12 minutes or until edges are lightly browned and cookies are set. Remove and cool on a wire rack. Makes 42 cookies.
Add some color to these cookies by drizzling them with melted pastel candy coating, confectioner's coating, or almond bark. Add 1/2 teaspoon shortening to the mixture for easy drizzling.
