• 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 backing paper and set them aside to cool.

For the cookies:

• Put the butter and sugar in a blender bowl and blend using the paddle attachment for about 20 minutes on high speed until the mixture is fluffy.
• Add the vanilla extract, cognac, and crushed mastic. Lower the speed and blend for 10 minutes.
• Remove the bowl from the blender, add the baking powder and flour in batches, and stir well with a pastry spatula.
• Once the mixture is firm, continue stirring by hand until the mixture is homogenized. Add the almond flakes and stir.
• Shape the mixture into round 30-35 grams (about 1 oz) shortbreads and press them with your finger slightly on top to flatten them.
• Transfer the shortbreads to a baking pan lined with baking paper and bake for about 17 minutes, depending on their size.
• Remove the cookies from the oven and let them cool well.
• Place a sufficient amount of powdered sugar in a bowl then add the cookies a few at a time, turning them until completely covered.

To serve:

• Place the cookies on a serving platter, creating a pyramid, and sprinkle each row with extra powdered sugar.