Place all the almonds on the baking tray, spreading them evenly, and bake for 20-22 minutes at 150 degrees.

Chop the ham and jalapeño pepper. You can chop the ham into small cubes with a sharp knife or grate it with a coarse grater, as I did. Remove the seeds from the peppers, remove the stem, and chop them into small cubes.

Place the cream cheese in a large bowl and mash it well with a fork.

Add the chopped ham and jalapeño pepper to the cream cheese.

Add the grated cheese, ground black pepper, and salt to taste. Be sure to taste it, as the cheese and ham are quite salty and you may not need to add any salt at all.

Mix all ingredients with a spoon until you obtain a smooth paste-like mixture. Place the bowl with the cheese mixture in the refrigerator for 4-5 hours (overnight).

Then divide the cooled cheese mixture into two equal parts. Use your hands to shape each part into a cone.

Then we will begin to place the almonds on the surface, pressing down slightly, imitating the scales on a cone.

Place the prepared cones on a plate, garnish with rosemary or thyme sprigs, and serve. Serve this elegant and delicious appetizer. Enjoy!