In a bowl, mix the butter and sugar. Stir very well.

Add the plant-based milk, vanilla, salt, and almond butter, and mix well. Finally, add the almond flour, cocoa powder, and all-purpose flour. Mix everything thoroughly.

Wrap the cookie dough in cling film and leave it in the refrigerator for at least an hour.

Preheat the oven to 180 °C (350 °F).

On a clean surface, sprinkle a little flour. Roll out the cookie dough with a rolling pin.

Using cookie cutters, cut the dough into different shapes.

Decorate by gently pressing Pintarolas into the dough as desired. Spread the cookies on a baking sheet lined with parchment paper.

Bake for 5 to 8 minutes.