Line bottom and sides of a 10-inch ovenproof skillet with heavy-duty aluminum foil, allowing edges to overhang 2 to 3 inches; press overhang against outside of skillet. Set aside.
Beat first 6 ingredients at medium speed with an electric mixer until blended. Press into prepared skillet; sprinkle with almonds and additional sugar.
Bake at 350° for 35 minutes or until lightly browned; cool in pan on wire rack. Remove from skillet, and peel off foil.
Cut with a 1 1/4-inch round cutter; place in mini paper muffin liners. (Reserve trimmings for snacks.)