1. Add the margarine (or butter) and both sugars to a large bowl and mix until very light and fluffy. Add the egg and vanilla extract, and mix until well combined. In a separate bowl mix the flour with cornstarch, espresso powder, baking powder, baking soda, and salt. Add to the large bowl and mix until just combined. Place the dough in the fridge for about 2 hours.

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Add the sliced almonds to a small bowl. Divide the dough into 12 portions, shape them into balls, flatten them slightly, and press them into the sliced almonds. Place the dough discs with enough space in between on the baking sheet (about 6 at a time) – they spread a bit. Bake the cookies for about 10-11 minutes – you want the edges set, but the centers still a bit softer. The cookies puff up and deflate a bit when cooling down. Take the cookies out of the oven and let them cool down for some time on the baking sheet, then transfer them to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.

3. Add the mascarpone for the topping with the heavy cream, confectioners’ sugar, Amaretto (optional), and vanilla extract to a bowl and mix until well combined and stiff peaks form. Transfer to a piping bag with a smaller round tip and pipe the cream in circles on the completely cooled cookies. Dust with cocoa powder and serve – store decorated cookies in the fridge.