Here's my grandma's almond and coffee pie recipe

For a 28cm ~ 10-12 inches Ø pie plate
2 layers of puff pastry
one cup / 4 oz almonds / 125g
one cup / 4 oz fine granulated sugar / 125g - or a little less, depending on your taste + some more to sprinkle
grated lemon zest (~¼ lemon)
about 1/3 cup of VERY STRONG coffee (stronger than Italian expresso)
1 egg yolk (optional)

First toast the almonds under the oven broiler or in a dry frying pan, then ground them. Or use ready grounded almonds and toast them stirring all the time as they're VERY QUICK to burn.
Add the same weight of sugar (you may want a little less sugar, but not too less)
Make some coffee to moisten. The coffee has to be strong: I put 2 doses for 50ml ~ ¼ cup, and I put more or less ¾ cup of coffee. The stuffing must not be too thick but not too thin either. Add some grated lemon zest. You may add an egg yolk.
Butter a pie plate and cover it with the 1st layer of puff pastry. Pour the stuffing on it, then cover with the 2nd layer. Stick the two layers rim with water, draw lines with a knife both lengthwise and width wise to get diamonds and pierce some holes in the pastry to allow the steam out. Sprinkle with sugar. Bake in a hot oven (400°F) for 20-30 min, just the time to allow the pastry to bake.