1. Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper to make cleanup a breeze.

2. In a large mixing bowl, use an electric mixer to cream together 200g (1 cup) of softened butter and 200g (1 cup) of granulated sugar, and 12g (2 tsp) of vanilla sugar until the mixture is light and fluffy.

3. Gradually add 630g (4 3/4 cups) of all-purpose flour, 7g (1 1/2 tsp) of baking powder, and 50g (1.8 oz) of sliced almonds to the bowl. Mix until the ingredients are well combined.

4. Divide the dough into 4 equal parts. Roll out each part into a thin sheet, about 1.5 mm (1/16 inch) thick. You can use a rolling pin to achieve an even thickness.

5. Use a cookie cutter to cut the sheets into desired shapes. Place the shapes on the prepared baking sheet, leaving about 2.5 cm (1 inch) of space between each cookie.

6. Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Allow the wafers to cool completely on the baking sheet.

7. In a small bowl, mix together 60ml (1/4 cup) of light syrup and 15g (1 tbsp) of unsweetened cocoa powder.

8. Once the wafers are cool, drizzle the syrup mixture over them. Place a piece of Daim chocolate on top of each wafer.

9. Serve the cookies immediately and enjoy the crunchy, chocolatey goodness!