Make butter (room temperature) smooth. Add granulated sugar in 3 parts and mix well. Mix salt too.

Mix it with electric hand mixer on low speed until it becomes whitish. Add milk and mix well with spatula.

Sift almond flour and mix well. Mix vanilla oil.

(plain dough) Sift dry ingredients and add it to one bowl. Fold it until the lumps are formed.

(plain dough) Put the dough on plastic wrap. Repeat folding and pressing about 10 times. Unevenness will disappear. Flatten and let it sit in a fridge for an hour.

(plain dough) Sprinkle bread flour on the dough and knead and soften. Roll it and make it a rob of 6-7 inches. Wrap it in a parchment paper. Wrap it further in plastic wrap.

Let it sit in a fridge for an hour and chill it in a freezer for 30 minutes. Make matcha and cocoa dough in same way.

(plain dough) Roll the rob dough on wet paper towel and granulated sugar. Put granulated sugar evenly. Make matcha and cocoa dough in same way.

Cut it into 0.6-inch wide.

Preheat the oven to 392°F. In the meantime, let the dough sit in a freezer. Bake it at 338°F for 18 min. and 302°F for 7 min.. Cool it down well. It's all done!