In a bowl, break the kourabiedes with your hands into pieces and wet them with as much milk as needed, so that they are not completely dry. In another bowl, beat the butter with the icing sugar with the mixer, until fluffy.

Add the eggs one by one and the cocoa. Melt the couverture in a bain-marie and add it to the mixture. Mix and add with the cognac.

In a frying pan over medium-high heat, add the almonds and let them roast.

In the blender coarsely chop the almonds, add them to the mixture along with the kourabiedes and mix gently.

In a parchment paper, sprinkle with cocoa or icing sugar and spread along the mixture and roll it, giving it a salami shape. Fold the edges of the parchment paper and put it in the refrigerator to freeze well, for 3-4 hours.