Prepare the crumble dough: Crush the biscuits and almonds. Soften the butter. Combine all the ingredients.
Prepare the cocoa cookie dough: Sift the cake flour and cocoa together.
Combine the butter and soft light brown sugar in a bowl and mix well. Add the egg yolk.
Sift the flour from Step 3 into the bowl. Add the crumble dough from Step 1 and mix well.
Knead the mixture together into a single ball of dough and wrap with cling film. Let it chill in the fridge for more than 2 hours (I rest it for half day).
Preheat the oven to 338°F/170℃. Crush the almond slices for decoration with your hands and mix with the fine granulated sugar.
Divide the dough into 10g balls and lay on a baking tray. Flatten by pressing down and top with the almonds and sugar (from Step 6) to taste.
For an even nicer look, don't flatten them. Sprinkle the almonds and sugar over the dough balls. Bake at 338°F/170℃ for 20 minutes.
Once the cookies are done, leave to cool.
The crispy cocoa cookies are done!
Story Behind this Recipe
I made this recipe for a fellow Cookpad user (who likes cocoa and chocolate) to thank her for using 100 of my recipes. Here's another one for her!
Don't put too much cocoa in the dough as it burns easily (I use 10g). If you flatten the cookies too much, they will burn easily, so make them on the thick side. (They look nicer baked them as balls.) The cookies are soft right out of the oven, but will be firm and crispy once they cool.