Put the chocolate and the butter in a heatproof bowl or double boiler. Stand the bowl over a pan of simmering water and heat gently, stirring once or twice until the chocolate is melted and the mixture is smooth. Remove the bowl from the pan. Add the brandy, the grounded almonds, and the cookies and mix all the ingredients together. Leave the mixture in the fridge for 1-2 hours covered with plastic wrap. Sprinkle the reserved ground almonds on to a piece of parchment paper and turn the chocolate mixture on to it. With a palette knife and your hand shape into a sausage 9 inches long and roll in the almonds.

Put it back in the fridge until ready to serve. Serve it in slices as thick as you wish sprinkled with cocoa powder.