In a bowl, combine the very cold butter, flour, almond flour, powdered sugar, and cocoa powder.
Using the paddle attachment, mix until fine crumbs form.
When you have obtained fine and homogeneous crumbs, add the egg, mixing until the dough forms, or until it becomes a smooth and pliable mass.
Roll out the dough between two sheets of parchment paper to a thickness of 2 mm.
Place the dough in the refrigerator or freezer for 10-15 minutes.
Cut out biscuits (Diameter 5-6 cm), transfer to perforated baking sheets, return to the freezer for 15 minutes, then bake for 10-12 minutes at 160°C.
Cool and enjoy.
Bon appétit!
