1. Melt the butter in a pan. Add almonds and cinnamon powder and fry the almonds lightly brown. Put the almonds aside and allow cooling.
2. Add 30 pieces small crisp bread on a platter. Cut Castello® Double Crème White in small triangles and place on crispbread.
3. Top with jam, for example plum, on top of the Castello® Double Crème White.
4. Garnish with cinnamon almonds and serve.