Measure and keep all the ingredients ready. Also, preheat the oven to 180 deg C for 10 minutes. Take 1/4 cup of almonds in a blender and grind it to a slightly coarse or fine powder.
In a mixing bowl, take the grounded almonds flour and add 3/4 cup of wheat flour, salt, and baking powder to it. Mix well.
Then take the butter in a vessel. Let it come to room temperature. Then add brown sugar to it. If using palm sugar, grind it to a fine powder and add here. Mix well until the sugar is completely melted.
Then add brown sugar to it. Mix well until the sugar is completely melted. Now add the boiled milk and mix it once again.
Add this butter-sugar mix along with vanilla essence or cardamom powder to the dry ingredients and start to mix the dough with your hands gently until you get the soft dough consistency. Add 1 to 2 tbsp of milk if required, I have not added any milk as the dough was soft with butter.
Once the soft dough consistency is reached, keep the cookie dough in the refrigerator for 20 mins. In the meantime, line the cookie tray with a cookie sheet/parchment paper. After 10 mins, take the cookie dough from the refrigerator and start making balls and flatten it using your palms.
Arrange the cookies, garnish with sliced almonds and bake in the preheated oven for 15-20 minutes (baking time depends on the size of the cookies and oven) at 180° C till cookies are browned at the bottom. Allow to cool in the tray for 5 minutes and serve the cookies.