Combine the chopped almonds with the flour, add the egg, honey, yeast and the cold butter cut into small pieces.
Mix well until you get a smooth dough.
Using a blender, chop the amaretti biscuits with the sugar.
Mix the flour with the unsweetened cocoa and add the chopped amaretti biscuits, also add the egg, yeast, honey and cold butter, cut into small pieces.
Mix well until you get a smooth dough to keep in the refrigerator together with the white dough made previously. Let the two doughs rest in the refrigerator for about half an hour, wrapped in plastic wrap.
The shaping of the biscuits
Divide each dough into two parts and create a total of 4 rolls. Arrange them alternating a white roll with the dark one.
Now cut the assembled rolls together to obtain 2 cm thick cookies.
Arrange the biscuits, well-spaced, on a baking tray covered with baking paper.