Bring a small pot of water to a boil. Add almonds and blanch for 1 full minute. Drain the almonds in a colander and rinse with cold water. It should be easy to remove the almond skin now.

Toss almonds in a food processor and blend until fine, add powdered sugar ½ cup at a time. Make sure to scrape down the sides as you go, so that you have an even blend.

Add the 1 egg white to the food processor. Blend until it forms a nice paste. If your dough is too sticky, add a tbsp of almond flour at a time and blend until your dough forms a ball. Wrap the paste in seran wrap and cool for at least an hour.

While the paste is cooling, you can make the filling. Blend the cashews in a food processor with honey, coconut cream, lemon juice, lemon zest, and vanilla extract. Blend until smooth.

Preheat oven to 375 F.

Divide your paste into four pieces and roll into circles. Scoop some of your cashew filling into the center of each of the rounds. Layer the sliced pears over the filling and sprinkle with coconut sugar, then fold up the edges of the dough and brush with egg white.

Bake for 20 minutes. Remove from oven and place on a cooling rack. Serve with some whipped cream or ice cream!