Mix flour, baking soda and baking powder in a bowl and set aside.

In a mixer fitted with beaters, beat margarine, brown sugar, sugar, almond butter, ground almonds, eggs, and vanilla sugar until combined.

Add parve milk and mix until incorporated.

Use a cookie dough scoop to measure even mounds of dough on a cookie sheet lined with Gefen Parchment Paper. Roll into balls and place one inch apart from each other.

Bake cookies for 10 to 12 minutes. Allow to cool.

Beat margarine until fluffy. Add marshmallow fluff and mix well.

Add rest of ingredients and beat to combine.

Melt the chocolate and almond butter over a low flame until melted and combined.

Place one cookie face up on a sheet of parchment paper. Transfer the filling to a bag and snip off the corner. Pipe filling on the cookie. Spoon a teaspoonful of topping over the filling and press another cookie on top.

Pour additional topping over the cookie and top with almonds.