Bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let them boil for exactly one minute. Drain, rinse under cold water and drain again. Pat dry and slip the skins off. Set aside.

Fit wafer rolls, chocolate side down, into the cookie holes.

Mix powdered sugar with water, adding a little at a time, until you get a smooth, thick glaze.

Add a little of the glaze around the base of the wafers to set in place. Then add the glaze on the top of the wafers, allowing a small amount to drip down the side.

Immediately place blanched almonds, pointy side up, onto the top.

Keep in a cool place or refrigerated until ready to serve.