you will need a deep wide plate to fit

start with the biscutes, dip each one in the coffee then put it on the plate, continue doing that until u have a layer covring the plate.

add a layer of whipped cream that covers the entire space

keep on doing that untill you have enough layers and the last layer should be cream

now put the almonds and sugar in a sauce pan on low heat and stir till it all mix together and form a caramel crust over the almonds

put the almonds on a cooling rack or a plate you don't need because it can cool and stick over it. Wait 5-10 for it to cool then add it over the cream layer

refrigerate it for 2--3 hours