Preheat the oven at 175 degrees Celsius.
Mix the almond paste together with the egg white.
Place a baking paper on a baking sheet.
Put the cookie bottoms in the middle of the oven for ten minutes.
Take out the cookies from the oven and take them away from the paper, and let them get cold.
Make a hard vanilla cream, or use a bought on.
Whip the margarine with an electrical mixer, and add bit by bit the vanilla cream in the margarine.
Add the vanilla sugar, icing sugar, and cacao powder in the the filling. Make sure the filling is firm and solid in color.
Add the filling on the flat side of the bottoms. Place the cookies in the fridge for thirty minutes.
Melt the chocolate and the oil, and let it rest ten minutes.
Dip the part of the cookies with the filling on in the melted chocolate. Place them in the fridge for minimum thirty minutes.