Preheat oven to 375. Grease 2 baking sheets.
Combine flour, cardamom and salt. In a seperate bowl, beat butter until creamy, and add sugar. Continue to beat until light and fluffy. Gradually beat in flower mixture until well-blended, stir in ground almonds.
In a small bowl, stir together powdered sugar and cardamom. Shape dough into 1 1/2 inch balls, coat in sugar-spice mixture. Place 1 1/2 inches apart on baking sheets. Dip the bottom of a glass into sugar mixture and flatten cookies to 1/2 inch thick rounds. Decorate with sliced almonds.
Bake cookies until golden brown, about 12-14 minutes. Remove sheets to wire racks to cool 2-3 minutes. Remove cookies to wire racks to cool completely.
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