Soften 62g of unsalted butter at room temperature. For a softer texture, add 10g more butter.

Add 40g of sugar and mix well. If you prefer a sweeter taste, add 10g more sugar.

Mix in 1 egg yolk and a dash of vanilla extract until well combined.

Sift 100g of cake flour into the mixture.

Add 20g of cocoa powder and knead the dough until it just comes together.

Fold in 60g of sliced almonds and knead until the dough is firm.

Shape the dough and chill in the freezer for 1 hour. Alternatively, refrigerate overnight for enhanced flavor.

Slice the dough into 1cm thick pieces.

Bake at 180°C for 13–15 minutes. Adjust baking time based on your oven type.