1. For the roasted almond powder, I took 1/2 packed cup almonds, dry roasted on low flame for almost 20 minutes, cooled it completely and then pulsed it till course.
2. Instead of using icing sugar, I powdered normal sugar in the blender and used it.
3. My colors were just not dark!!! :( I just couldn't find toothpick to pull out sufficient color and therefore made it with what I was able to manage with. Even despite the lightness, these looked cute.
4. The final step involves rolling in castor sugar, which I ignored, as the cookies were sweet themselves.