Preparation time: 30 minutes
Baking time: 10 minutes
Waiting time : 2 hours

1. In a bowl, cream the softened butter and sugar. Mix in the egg, then add, in order, the powdered almonds, cocoa, and the flour sifted with the baking powder. The dough should be smooth.
2. Set aside in the refrigerator for at least 2 hours.
3. Roll the dough out to a 3 mm (1/8”) thickness. Using a scalloped 8 cm (3”) round cookie cutter, cut out 24 discs.
4. Transfer the cookies to a parchment-lined baking sheet. Bake for 10 minutes in a preheated 210° C (410° F) oven. Cool.
5. Make the filling by creaming the butter and beating in the icing sugar and vanilla sugar.
6. Spread one cookie with filling and top with a second.
7. Continue until all the cookies are assembled.