Simmer crushed cardamom, cream, and nutmeg in a saucepan, then infuse off the heat.
Pulse dry ingredients in a food processor until combined.
Pulse in the butter until the mixture looks like breadcrumbs, then add sugar, zest, and stem ginger.
Process with warmed syrup until a dough ball forms and chill in the freezer for 15 minutes.
Preheat the oven to 180°C.
Form the dough into 24-30 small balls weighing approximately 5g each.
Place balls on silicone trays and flatten slightly.
Bake for 5-7 minutes until golden-brown and crackly.
Cool the cookies completely on the baking trays.
Dry fry flaked almonds until browned and remove from heat.
Cover 24-30 almond flakes with gold leaf using a dry brush.
Crush the remaining toasted almonds using a mortar and pestle.
Reheat infused cream and stir in white chocolate until melted.
Strain the mixture to remove cardamom and let cool.
Fold in cream cheese until the ganache is smooth and thick.
Pipe ganache onto the underside of half of the cookies.
Sandwich with remaining cookies and roll the edges in crushed almonds.
Affix a gold almond and hazelnut to each cookie using melted white chocolate.