Yin-yang Cookies

Beat together the butter and sugar in a mixing bowl until light and fluffy. Add the egg, vanilla and almonds and mix until well incorporated. Stir in the flour until a dough forms.

Divide the dough in half and knead the cocoa and milk into 1 half. Wrap each dough separately in cling film and chill for 1 hour.

Heat the oven to 160°C (140° fan) 325°F gas 3. Line 2 baking trays with non-stick baking paper.

Roll pieces of each dough into 5cm|2" long finger-thick rolls. Place the plain dough on the baking trays and flatten slightly, then press in the piece of chocolate dough, as in the photo. Curve some into a crescent shape and leave others as finger shapes.