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Soften unsalted butter at room temperature beforehand. Take an egg out from a fridge in advance and prepare an egg white that is not cold (room temperature). Mix flour and cocoa, and sift it twice.

Cream the butter until smooth. Add powdered sugar to the butter in 3 parts, mix well each time. Mix well with a whisk for 1 min.

Beat the egg white lightly with a fork so as not to foam. Add the egg white to the butter mixture in 6 parts. Mix until smooth each time.

Add almond flour, mix well with a spatula until smooth while crushing lumps. Add vanilla oil, mix well.

Add the flour, fold it until smooth. Cover the bowl with plastic wrap, let it sit in a fridge for 30 mins. Preheat an oven to 190℃ / 374F.

Pipe the mixture into round shapes or use the mold to shape them up. I used a template mat. Each size is a 4cm /1.6 inches in diameter, 2mm / 0.08 inch thick. Let the remaining mixture sit in a fridge.

Bake it at 170℃ / 338 F for 11 mins, and 110℃ / 230 F for 7 mins. Bake the rest in the same way. Transfer them to a rack to cool down.

Dip 1/3 each cookie in melted chocolate. Dry the chocolate, and done! If the chocolate doesn't dry, refrigerate them for around 5 mins to harden it.