Put the almonds in a small saucepan with water to cover them and put them on the fire until they boil, leave them for a minute and remove them from the fire. Drain them and as they are hot and pull off the skin, it slips off and comes off, so it is easy to clean them all. Then cut them into 3 - 4 pieces each.

Then separate the egg whites from the yolks in two small bowls, while in another one mix the flour with the baking powder.

In the bowl of a mixer, add the butter and beat on high speed until it turns white. Add the sugar gradually, then one by one the egg yolks, the brandy, almonds, lemon zest and vanilla.

In a bowl, add the egg whites and whisk (or mixer) until they become a stiff, white meringue. Pour half of the meringue into the mixture and mix with the mixer. Then add the flour mixture alternately with the milk, starting and ending with the flour.

Preheat the oven to 180 degrees Celsius (356°F) on the rack and place parchment paper on the bottom of the baking pan.

Finally, remove the mixer and add the rest of the meringue, mixing gently with a spatula, from the bottom up, until the mixture is homogenized.

Bake for about 1 hour and 15-25 minutes. Once the pie is golden, after 50 minutes to 1 hour, cover it with aluminum foil and continue baking.

Finally, decorate it either by sprinkling the icing sugar directly on the surface, or if you want to create a design, put it on top and then sprinkle it with icing sugar.

The better the meringue is beaten, the fluffier the pie will be.

If you want to create a design with the icing, draw or print it on cardboard, cut it out, place it on the surface and then sprinkle the icing on top.

Add the coin while it is still warm, so that it sinks into it and then turn it upside down on the platter so that nothing is visible.