Take all the ingredients other than butter in a pot and whisk it well. On slow to medium heat, cook the curd by continuously stirring until it comes together or thickens up. Do not leave the mixture unattended and keep stirring. You do not want to scramble the egg. Once it comes together, add butter and stir well until its melted. Let it completely cool down. You can make this a day or two ahead and store it in fridge covered.

You can also make this in a microwave, by cooking it at 1-minute intervals and stirring every time you take it out at 1 minute interval. Keep doing it until it thickens up and looks cooked.

Take sugar and butter in a mixing bowl, beat them until light and fluffy, scraping bowl as needed. Add vanilla extract and beat until well combined.

Meanwhile, whisk together flour, almond meal, salt, baking powder and cardamom powder, Add the flour mixture to the butter mixture and mix until just combined. Do not over-beat the batter.

Divide the dough into 2-3 portions and pat each into a disc. Wrap in plastic and refrigerate until its firm for about 1 hour

Remove the dough and let it soften up for few minutes, until it feels soft enough to roll out. It should still feel cold but should not be too hard. On a floured surface, roll one disc of dough into 1/8-inch thickness. Using any cookie cutter of your choice, cut out cookies. Using a spatula or bench scraper to lift cookies, transfer them to parchment lined baking sheet. Gather the scrap dough and re roll it and repeat until all the dough is used. Repeat same thing with the other disc too and from cookies.

Any given time, if the dough softens up and feels sticky, place it back in the freezer to chill until its firm.

The cookies that we placed on cooking sheet should be placed in the refrigerator for 20 minutes along with the baking sheet.

While the first batch of cookies are cooling, roll and shape cookies form remaining dough. For this batch, using the end of a round piping tip cut out a circle in the middle creating a window cut out. Put this batch also to chill for 20 minutes.

Preheat oven to 350 F.

Bake all of the cookies for 10-12 minute, or until the edges are just beginning to brown. Let them cool for few minutes in a baking sheet and then transfer to a cooling rack to cool completely.

Place the cookies with the window cut out/holes on a cookie sheet dust confectioners’ sugar over the top. Place a dollop of mango curd on remaining cookies by turning them upside down. Top with dusted cookies.