Knead the butter in a large bowl with the sugar and vanilla sugar. Add the egg, milk, cardamom, cinnamon, lemon zest and ground bitter almonds and knead the sifted flour into the dough.
Form rectangular bars from the dough. Wrap the sticks in aluminum foil and let them rest in the refrigerator for 2 hours.
Preheat the oven to 190 degrees. Cut the sticks into 0.5 cm thick slices, place on a baking tray and bake on the middle shelf for 15 minutes until golden brown.
Lift the cookies down with a wide kitchen knife and cool on a cooling rack. Melt the cooking chocolate or cooking chocolate in a water bath. Dip the cookies into the chocolate so that they are crosswise half coated with it. Pat dry on parchment paper.
Have fun with this fine cake!