COMBINE almonds and butter; press evenly onto bottoms of 12 paper-lined baking cups.

BEAT cream cheese with mixer until smooth. Beat in sugar. Sprinkle gelatine over cold water in saucepan and let stand 5 minutes to soften. Stir over low heat until dissolved. Blend warm gelatine, milk and almond extract into cheese mixture.

POUR into prepared baking cups. Freeze several hours or overnight. Remove from freezer 10 minutes before serving and remove paper liners.