Preheat the Oven: Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

Cream Butter and Sugar: In a large bowl, beat the softened butter and powder sugar together until light and fluffy. This should take about 3-4 minutes.

Add Egg: Mix in the egg, one at a time until well combined.

Mix dry ingredients: In a separate bowl, combine the flour, almond flour, and salt using a whisk. Gradually add the dry ingredients to the butter mixture, alternating with the heavy cream, and finish with the dry ingredients.

Prepare the Piping Bag: Fill your piping bag with the dough. I use the 1M piping tip.

Shape the Cookies: Pipe the dough on to your prepared baking tray and shape it into the desired forms, leaving some space between each cookie. This requires a bit of strength, as the dough is difficult to pipe. Make sure you have a second cookie of the same shape for each cookie, as you will be filling each cookie.

Bake: Bake in the preheated oven for 10-15 minutes or until there is a slight golden brown. This might vary for oven to oven.

Cool: Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This cookie when warm breaks easily, so make sure to give it some time before transferring.

Melt Chocolate: Melt the nougat chocolate or milk chocolate. Allow it to cool, but it should remain melted and lump-free.

Make Butter Cream: Using a paddle attachment, beat the softened butter and powdered sugar together. Gradually add the melted chocolate and mix until the mixture is smooth and creamy.

Pipe Butter Cream: Fill a piping bag with a 1M tip, add the nougat cream, and pipe the cream into the shape of the cookie. Once you have piped it, place the second cookie on top.

Dip Cookie in Dark Chocolate: Melt your dark chocolate and dip one edge of the cookie into it. Remove the cookie and place it on a baking tray. Allow the chocolate to cool until it sets.