Chop almonds, walnuts, and raisins. Mix them well. Set aside.

Cream butter until smooth. Add granulated sugar in 2 parts, and mix well each time.

Use an electric hand mixer to beat it at low speed for 2-3 minutes until whitish. Add milk and use a spatula to mix well until smooth. Mix slowly at first so that the milk doesn't scatter.

Add ground almonds and mix until smooth while crushing lumps. Sift cake flour and cocoa over the mixture and fold it to mix.

Fold it until large lumps form and it turns cocoa color, and add the chopped nuts and raisins. Fold it roughly to mix.

Spread cling wrap on a work surface. Place the dough on it. Press it to gather and flatten.

Next, fold it in half and press. Repeat folding and pressing 5 times until smooth.

Sandwich the dough between cling wrap and roll it out to 5 mm / 0.2'' thick. Let it sit in a freezer for 30 minutes, leaving the cling wrap on. Preheat the oven to 190℃ / 374 F.

Peel off the upper cling wrap, and cut it out with a round cookie cutter, 5 cm / 2 inches in diameter. Arrange them on a baking sheet. Re-roll the dough scraps and cut. If the dough becomes soft, please chill in the freezer for 10 minutes before cutting.

Lower the oven to 170℃ / 338 F and bake for 15 minutes. Take it out of the oven, let it cool for about 5 minutes, then transfer it to a rack to cool completely. Please store them in a closed container.