Lightly coat a mini muffin pan with nonstick spray. Preheat the oven to 375F.
To toast the almonds, place them in a small frying pan with the butter over medium heat, stirring frequently, until they are lightly toasted. Once browned, set aside on a paper towel lined plate.
Cut each sheet of puff pastry into 12 squares for a total of 24 squares.
Fit the squares of puff pastry into each muffin spot, let the access puff pastry drape over the sides of the pan.
Place the cube of cheese into each muffin spot, top with 1/2 tsp of jam and a pinch of almonds.
Next, pinch together the corners of the excess puff pastry to close each puff of cheese.
Lightly coat with the egg wash and bake for approximately 20 minutes, until the tops are golden brown.
Don't worry! These will probably (definitely) look messy in the pan! The cheese will most likely ooze out a bit, that's ok. Allow the Brie Bites to set for about 10 minutes, then using a knife, free up the edges of each puff and carefully remove from the pan with a fork.