Heat oven to 350°F. In food processor, place almonds. Cover; process until almonds are finely ground. In medium bowl, mix almonds, cookie mix, cinnamon and nutmeg. Add butter and egg; stir until stiff dough forms. Divide dough in half (refrigerate half until ready to use). On floured surface, roll out other half of dough to 1/4-inch thickness. Cut with 2 1/2-inch round fluted cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart.