In a big bowl, combine butter, ghee, and whisk/beat well. Add vanilla essence, and egg Add the Maida mixture to the egg (wet) mixture little at a time and mix well. Add nuts to the dough and mix well to make a firm and smooth dough.
Mould the dough in a long rectangle log shape and wrap tightly in butter paper or silver foil. Refrigerate for 4 hrs.
Slice into pieces and mould into a round cookie shape and place on butter paper coated with butter, on a baking tray. Place an almond firmly on top of each cookie dough and bake for 20 mins in a pre-heated oven at 200 degrees.