Preparation of the base: We put the biscuits and almonds into a food processor and chop them finely. We add butter and incorporate it until everything is combined. We grease a cake pan with a diameter of 22 cm and line the bottom with baking paper. We press an even layer of the biscuit-almond mixture into the pan and refrigerate it. In the food processor, we prepare the cottage cheese and spreadable butter with sugar, egg, lemon zest, and seeds from the vanilla pod until smooth. We whisk and spread the mixture onto the prepared base. We bake according to the specified program so that the filling is golden at the edges and still slightly jiggles in the center. After the program ends, we let the pie cool slowly in an open convection oven.