Chocolate Kourabiedes: Greek Chocolate Butter Cookies

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

For the almond flakes:

1. 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:

1. 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.
2. Add the vanilla extract and cognac. Lower the speed and beat for 1-2 minutes.
3. Place the flour, baking powder, cocoa powder, and flaked almonds in a bowl and mix with a spoon.
4. 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.
5. Shape the mixture into rounds 30-35g/about 1 oz and flatten them a little with your finger.
6. Transfer the shortbreads to a baking pan lined with parchment paper and bake for about 17 minutes, depending on size.
7. Remove the shortbreads from the oven and let them cool very well.
8. In a bowl, place a generous amount of powdered sugar then dip in each chocolate shortbread, ensuring they are completely covered.

To serve:

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