Preheat the oven to 150°C (300°F) and place a rack in the center position.

Line one 25 x 30 cm baking tray with baking paper or arrange 30 paper cups on the tray.

Cut 250 g butter into small pieces and beat it with 100 g icing sugar until pale and creamy.

Add 2 egg yolks to the creamed butter mixture and beat just until fully incorporated.

Sift 250 g low-protein wheat flour, 200 g cornstarch, 20 g rice flour, and 20 g milk powder into a separate bowl.

Add the sifted dry mixture and 50 g almond powder to the butter mixture, then fold until a soft, cohesive dough forms.

Divide the dough into 30 equal portions and flatten each portion into a small oval.

Place one whole raw almond in the center of each dough portion and enclose it completely with the dough.

Arrange the cookies seam-side down on the prepared tray, leaving about 2 cm between each cookie.

Bake the cookies at 150°C (300°F) for 20 to 25 minutes, until set and very lightly golden.

Transfer the baked cookies to a wire rack and cool them completely for about 20 minutes.

Chop the roasted chopped peanuts finely if needed, then place them in a shallow bowl.

Melt 500 g dark cooking chocolate in a heatproof bowl using short microwave intervals, stirring after each interval.

Dip each cooled cookie into the melted dark cooking chocolate, coating it completely or halfway as preferred.

Sprinkle roasted chopped peanuts over the wet chocolate, then let the cookies stand until the coating is firm.