In a large bowl dissolve the yeast in the warm water and let stand for 5 minutes.
Add the olive oil, 500g of the flour and the pepper into the yeast mixture. Stir with a wooden spoon until well incorporated. Add more flour a little at a time until a sticky dough is formed.
Place dough on a floured board and add more flour. Make sure dough remains moist. It should be slightly more moist than normal bread dough. Knead dough for 5 minutes. Cover with a warm damp cloth and let rise in a warm place for about 3 hours.
Place almonds and about 475ml water in a small saucepan and bring almost to the boil. Let sit for 10 minutes. Drain and peel then place the almonds on a baking tray and bake in a preheated 180 C / Gas 4 oven for 10 minutes. Remove from oven and let cool.
Once dough is ready, divide it into thirds and roll each third out to 5mm thick squares. Cut into 2.5cm wide strips. Place about 3 or 4 almonds in a row on end of the strips and fold the other end over and seal the nuts well. Twist dough together to form rings and pinch ends together. They should be about 5 to 6.25cm rings. Place the rings on a baking parchment lined baking tray.
Bake in a preheated 180 C / Gas 4 oven for 30 minutes or until nice and brown. To make them more crispy place them in a roasting tin and return to the oven as it cools.