These marbled almond cookies showcase a delightful combination of vanilla and cocoa, resulting in a stunning two-tone design. Each bite perfectly balances soft, almond-infused dough and a rich, chocolate-dipped base.
Cream the butter and icing sugar until smooth. Mix the salt, vanilla paste, egg, and almond powder until combined. Divide the batter into two equal parts.
Add 100 grams of flour to create the vanilla dough in one bowl. In the other bowl, add the flour and cocoa powder to create the cocoa dough. Mix both into cohesive doughs.
Divide the vanilla dough into two equal portions and roll each portion into a rod with a diameter of 1 cm. Repeat the same process with the cocoa dough.
Cut each rod into 1 cm pieces and roll the pieces into small balls. For a mixed cookie, combine three vanilla balls with three cocoa balls. Gently roll them together to form a marbled cookie. 
Preheat the oven to 180°C. Line a baking tray with baking paper. Place the mixed cookies on the tray and bake for about 15 minutes. Let the cookies cool completely.
Melt the chocolate in a bain-marie or microwave until it is smooth. Dip the bottom of each cookie into the melted chocolate, then place them on a baking tray lined with baking paper. Allow the chocolate to harden before serving.