Preheat oven to 180 degree Celsius and line a baking tray with parchment paper.

In a mixing bowl sift together flour, baking soda, salt and cocoa powder.

In another bowl beat butter and sugar until light and creamy.

Into the wet mixture add flour mixture in two batches. Mix with the spatula to combine.

Stir in half of the almonds keeping half to top.

Keep the dough in the refrigerator for 15 minutes covered in cling wrap.

Cut of dough in cookies shape and put on the baking tray about 2 inches apart. Slightly flatten with fingers and top with remaining almonds.

Bake for 12 to 15 minutes or until brown and crisp.

Remove from oven and cool the cookies on wire rack.

Serve with milk and Store air container jar.