Blanch and toast the almonds. Peel and crush them in a mortar with 1/2 cup sugar.
Add the vanilla. Beat the egg whites till stiffened, then fold in the almonds. Spoon the batter on a buttered baking sheet and flatten them a bit. Sift the sugar over the tops and let rest at room temperature 1-2 hours. Pre-heat the oven to 220 degrees and bake for about 20 mins. Remove from oven and cool. Enjoy them with a dessert wine.