How to cook
Blanch the almonds in boiled water for 2-3 minutes, then cool them and peel them. Leave them to dry on their own or dry them well yourself. Grind the nuts together with 2/3 cup sugar in a food blender or processor. Combine the resulting mixture with the sifted flour. Melt the butter in a pan on the stove until it bubbles and changes color slightly.
Remove it, leave it to cool slightly and add the vanilla essence. In a large bowl, beat the egg whites with a pinch of salt until thickened and while constantly whipping, add the remaining sugar. Beat well, until you get tight tops.
To the beaten whites, pour in alternating portions of flour and butter and stir gently. Once you have poured in all the butter, flour, stir with a spatula until you get a homogeneous mixture. Put the mixture into a tray laid out with baking paper, lightly greased with butter.
Smooth out the surface and put it to bake for about 50 minutes in a preheated 356°F (180 °C) oven. Finally, check its readiness with a stick. Leave the ready treat to cool in the tray, then remove the paper. Using a glass with thin walls, cut out small round pastries from the treat.
Prepare the white glaze by mixing the sifted powdered sugar with the hot liquid cream and 1 tablespoon water if needed. Mix it with the white pepper, which will provide an interesting flavor.