1) Gather in the mixer the flour with the sugar, the rosemary flowers, the diced butter, a pinch of salt and the almond flour and blend until the mixture is crumbled. United the egg, blend until you get a ball, transfer it on the work surface and mix it briefly with the almonds cut into thin slices. Roll out the dough into a 22 cm square mold lined with baking paper and transfer it to the fridge for 40 minutes.

2) Meanwhile prepared the chocolate dough: blend in a small mixer the sugar with the rosemary needles until a very fine powder is obtained, transfer it to the mixer with the flour, the sifted cocoa, a pinch of salt and the diced butter and blend until the mixture is crumbs. United the egg and blend until you get a ball. Roll out the dough on top of the almond one and let it rest in the fridge for another 40 minutes.

3) Remove the dough from the mold, cut it in slices of 2 cm in width and then in bars of about 3 cm, pass the edges in the brown sugar and place the biscuits on a baking sheet lined with baking paper, keeping them well spaced. Cook them in the oven at 180 ° for 7-8 minutes until they begin to brown, take them out of the oven and let them cool. Prepare in the same way the other biscuits until the dough is finished.