In a medium bowl, whisk together 2 cups of all-purpose flour, ½ cup of unsweetened cocoa powder, and a pinch of salt until well combined.

In a larger mixing bowl, beat together 1 cup of cold unsalted butter, 1 cup of confectioners sugar, and 1 teaspoon of vanilla extract until creamy and smooth.

Gradually mix in the dry ingredients and 3 tablespoons of milk until the dough is crumbly and no dry flour remains.

On a clean work surface, roll about 1 tablespoon of dough into a ball, then roll it into thick logs approximately 3 inches long.

Place the logs on a wire rack lined with parchment paper to prevent sticking. At one end of each log, gently insert a few sliced almonds to mimic candle wicks.

Cover the wire rack with plastic wrap and place it in the refrigerator to chill for at least 4 hours.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Bake the chilled logs for about 25 minutes, or until they are firm to the touch.

While the cookies cool completely, prepare the icing by mixing 2 cups of confectioners sugar with 2 tablespoons of water and 1 teaspoon of vanilla extract until smooth.

Transfer the icing into a piping bag or a small plastic bag with the corner snipped off for easier drizzling.

Once the Candle Cookies have completely cooled, drizzle the icing over them, allowing it to run down the sides.

After icing the cookies, place them on a wire rack to set for a few hours.