For the cocoa cookies, melt butter and let cool again. Knead flour, cornstarch, sugar, vanilla sugar, cocoa, baking powder and the still liquid butter into a smooth dough.
Form 2-3 cm thick rolls from the dough, cut off slices, form walnut-sized balls from them and place them on a floured baking tray.
Cut the almond kernels in half and place one half on each ball. Bake in the preheated oven at 200 °C for about 20 minutes.
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