烤箱预热至 160°C。
Preheat the oven to 160°C.

将低筋面粉过筛后加入盐，拌匀备用。
Sift the cake flour and add salt. Mix well and set aside.

将黄油和糖打发至蓬松、颜色变浅。
Cream the butter and sugar until light and fluffy.

加入杏仁粉、可可粉和之前拌好的面粉，搅拌均匀。
Add almond flour, cocoa powder, and flour mixture; mix well.

拌入整颗杏仁，将面团擀成圆柱形，用烘焙纸包好，整齐排放后放入冰箱冷藏至少 30 分钟。
Stir in whole almonds, shape into a log, wrap, and chill for 30 minutes.

取出面团，切成 0.8 – 1 cm 厚的片，排在铺有烤纸的烤盘上。
Slice 0.8 – 1 cm thick and place on a parchment-lined tray.

放入预热好的烤箱，以 160°C 烘烤约 25 分钟，至表面呈金黄色即可。
Bake at 160°C for about 25 minutes, until golden brown.