Toast all the spices except the turmeric in a dry saute pan over medium heat until they are very fragrant but not burned.
Grind the spices together in a spice grinder or with a mortar and pestle into a very fine powder.
Finally, blend in the turmeric powder.
Combine the whole egg, lemon juice, and Dijon mustard in a blender or food processor and blend to combine.
While the blender or food processor is still on, add the vegetable oil in a steady stream until the mixture becomes thick and light in color (almost white).
Season with salt and pepper to taste.
Add the Homemade Mayonnaise to the cream cheese little by little, mixing thoroughly after each addition.
Then, add the finely diced cucumber and mix well.
Season with curry powder, salt, and pepper to taste. (You won't need all the curry powder -- save it to spice up something else. It's delicious in soups, rice recipes, and chicken and lamb dishes.)
Spread a thin layer of Curry Cucumber Salad between 2 thin slices of pumpernickel bread.
Chill the sandwiches in the refrigerator for 30 minutes to make them easier to cut.
Cut the sandwiches into small triangles and roll one side in chopped almonds.