Put horchata in a casserole with 2 pieces of lemon peel, a couple of cinnamon sticks and honey. Bring to boil and add the rice. Bring to a boil again, lower heat and wait for ½ hour. Add the vanilla sugar and cook for another half an hour. Stir occasionally while cooking. Leave temper and enter it in the fridge.
To make the cookies
Melt a little butter and place in a bowl. Add the almonds, sugar, flour, egg whites and cinnamon. Mix well. Put small portions of the mass into a baking tray covered with baking paper. Extend it in a circle with a spoon shat they are very thin. Bake for 4 minutes at 200 C degrees (pre-heat oven). Give them the shape you want before they cool.
Serve sweet horchata rice in a bowl and accompany with crackers. Decorate with mint.
Recipe created by Bruno Oteiza on its television program Cooking with Bruno (La Sexta television channel).