Let butter rise to room temperature and soften.

Crush cookies into crumbs.

Hand-mix cookies, butter, cacao, and arrak into a thick filling.

Knead food coloring into almond paste/marzipan until it is bright green.

Roll marzipan out into a large rectangle on a floured surface.

Cut marzipan into 10cm wide strips.

Spread filling across the entire length of the strips.

Roll marzipan strips over the filling and crimp, producing long cylindrical tubes.

Divide rolls by cutting at 5cm intervals.

Put rolls in fridge or freezer to chill for 20-60 minutes.

Melt chocolate in a double-boiler on low heat.

Dip the ends of each roll in the chocolate, and set on baking paper to cool and harden.

Eat.