In a bowl, beat eggs with a whisk or fork for 5 minutes.
Add sugar, vanilla sugar, salt, baking powder, nutmeg, and cinnamon. Mix well and whisk again.
Cut the butter into small pieces. On low heat, stir these slices in a pot until the butter fully melts.
Combine the melted butter and eggs.
Gradually add flour and mix well.
Cover the dough with a food wrap and put the bowl in the refrigerator for 45 minutes.
Knead the dough for 2-3 minutes, add 1 cup of almond slices, and knead again.
Cut the dough into two parts. Add cocoa to the second half and mix it into the dough. This step is optional, do it if you want brown and white cookies.
Roll the dough out and cut it into hearts, snowflakes, or other shapes.
Preheat the oven to 180C (360F).
Line two baking trays with cooking paper and place the cookies on it. Leave some room between them so they don’t cling to each other. Bake for 25 minutes.
Meanwhile, add chocolate chips to a small pot and heat over low heat. Stir constantly until the chocolate has melted.
In a mortar, chop finely the remaining ½ cup of almond slices.
When the cookies are ready, put them aside to cool. Then brush some of them with the chocolate dip and garnish with almond pieces.
Ready to serve!
