Traditional greek almond snowballs (kourabiedes) and with chocolate

We mix the butter in the mixer for 5 minutes at fast speed and then we add the powdered sugar and we continue mixing for another 10 minutes. We put the vanilla sticks, amaretto, and rosewater. We put the almond slivers after they have cooled. We add gradually the flour and mix with a spatula. The dough should break but not stick in the hands. We put on the gloves and we make 30 gr dough balls. Then we put them in a non-stick baking pan. We bake in the oven for about 20-25 minutes until they get a golden color. We take them out of the oven and carefully put them on a rack and let them cool. Then we spray them with rosewater. Ιn a sieve we put the powdered sugar and sprinkle them. For the chocolate kourabiedes: We melt the baking chocolate with the sunflower oil in a bain-marie. Then we put the kourabiedes in the mixture and we let them cool on parchment paper.