Bring the butter to room temperature and put in a bowl. Cream with a spatula.
Add the flour, sugar, and almond flour a little at a time and knead until well incorporated.
Divide the dough into two equal batches. Put one batch in a separate bowl, add the cocoa powder, and evenly combine.
Make 18 balls of each flavor with your hands. Arrange on a baking sheet lined with parchment paper. Leave about 1 cm between each ball.
Bake in an oven at 170℃ for about 15 minutes. When the cookies are lightly browned, remove from the oven.
Put both the milk and bitter chocolate into a bowl, then melt in a double broiler. Spoon on some chocolate on the bottom (flat) side of one cookie, then sandwich it with another cookie.
Use the remaining chocolate as you like. You could also use just milk chocolate for the chocolate. It's up to you! And you're done!
Story Behind this Recipe
I had these treats previously, and they were so delicious that I wanted to make them myself.
It's easy, so there aren't any tips. The key is to keep an eye on the oven and check for them to brown! They'll crumble easily when freshly baked, so let them sit about 15 minutes before handing. Touch them as little as possible.