# Melt the margarine, let it cool down a little.
# Break the egg into a deep bowl, add castor
sugar in it and whisk it by a beater for a while. (for about 3-4 minutes.)
# Add the melted warm margarine into the mixture, mix it. Add
milk,
cocoa, baking powder and sifted
flour also.
# Whisk it until the mixture turns to smooth. (The dough must a little bit harder than cake dough.)
# Add non-roasted
almonds into the mixture, add finely pounded pistachio also.
# Grease a square shaped medium size baking mould. Pour the mixture into the mould and flatten the surface.
# Place the mould into the oven, which is preheated to 347 F. (Laying of the dough in the mould is normal, during the baking.)
# Turn off the heat of the oven, 15 - 20 later. Rest the biscuits in the oven for half an hour.
# Reverse the cookies onto a bench, before they cools down totally. Cut them into pieces, each has matchbox size by a sharp knife.
# Serve them when they cool and solidify.
