• Preheat the oven to 180° C/356° F in fan mode.

For the almond flakes:

• Place a non-stick pan over medium to high heat. Once hot, add the almond flakes in batches and roast, stirring constantly, until they get a nice dark color. Then, transfer the almonds to a baking pan lined with parchment paper and set them aside to cool.

For the chocolate kourabiedes:

• In a mixer bowl, place the butter and sugar and beat with the paddle attachment for about 10 minutes on high speed until the mixture is fluffy.
• Add the vanilla extract and cognac. Lower the speed and beat for 1-2 minutes.
• Place the flour, baking powder, cocoa powder, and flaked almonds in a bowl and mix with a spoon.
• Add the above mixture gradually to the mixture in the mixer bowl and continue beating at low speed. If the mixture begins to "strain", continue manually with a plastic spatula until the dough is homogenized.
• Shape the mixture into rounds 30-35g/about 1 oz and flatten them a little with your finger.
• Transfer the shortbreads to a baking pan lined with parchment paper and bake for about 17 minutes, depending on size.
• Remove the shortbreads from the oven and let them cool very well.
• In a bowl, place a generous amount of powdered sugar then dip in each chocolate shortbread, ensuring they are completely covered.

To serve:

• Place the chocolate shortbreads on a serving platter, creating a pyramid, sprinkling each row with extra powdered sugar and serve.