Leave butter at room temperature for 30 minutes until softened. Cream the butter with brown sugar in three additions.

Add milk, sifted cake flour, and cocoa powder to the creamed mixture. Mix with a spatula until combined.

When the dough is 80% mixed, add sliced almonds and finish mixing.

Shape the dough into your desired form. For gift purposes, square shapes are recommended.

Cover the shaped dough with plastic wrap and freeze for 30 minutes to 1 hour. Once firm, slice into 0.7–1cm thick pieces.

Place the slices on a baking tray lined with parchment paper. Leave minimal gaps as the cookies do not spread much.

Bake in a preheated oven at 170°C for 12–15 minutes until golden brown.