Step 1Combine the almonds and sugar; set aside.
Step 1Sift together the flour, baking powder and salt. Stir in the cardamom.
Step 2Cream the butter and sugar in the bowl of an electric mixer for 2 minutes. Add the eggs, 1 at a time, and beat after each addition. Add the flour mixture gradually and beat on medium speed to combine, 1 minute. Do not over-mix the dough or the cookies will not be tender.
Step 3Scrape the dough onto a sheet of plastic wrap and form the dough into a disk. Cover and refrigerate for 30 minutes.
Step 4Heat the oven to 350 degrees. Grease 2 baking sheets and set them aside.
Step 5Remove half of the dough from the refrigerator. On a lightly floured work surface, roll out the dough 1/4 inch thick and cut out the cookies with a cookie cutter. Place them on the baking sheet. Repeat with the remaining dough.
Step 6Sprinkle approximately about 1 teaspoon of topping on each cookie and press down slightly. Bake the cookies until the edges of the cookie reach a pale golden color, 10 to 11 minutes. Remove to rack and cool completely. Store the cookies in an airtight container at room temperature for 2 days or freeze.