Take the whole almonds and place them on a microwave safe plate. Spread them out evenly in a single layer and microwave on high for 30 seconds. Carefully take and slice the almonds into flakes.

Take the apples and peel them and take the core out and slice them into thin slices. Put them into a bowl and coat them with the two tablespoons of lemon juice and then add salt.

Add the almonds, apple slices, all the spices, and the brown sugar. Then heat the pot with the stick of butter in the middle. Let the apples mixture simmer, for about 20 to 25 minutes. Bring to a slight boil, and mix the cornstarch and water, then add the cornstarch solution to the mixture to thicken it a little.

Remove the apples from the heat after it has thickened. Set aside and allow to cool.

Take the empanadas and place on a piece of Wax paper. Add a dessert spoonful of the Apple mixture to the center, and fold the empanada sheet over and crimp the edges. Heat your oil to fry in.

Deep fry the empanadas but don't overcrowd them in the pot. Move them around in the pot so they don't stick together, as they are frying. When they float they're done, move the empanadas to a paper towel, to absorb excess amount of oils. Don't let them stay on the paper towels too long, for they will stick to that too. If you have a wire rack to rest them on as they come out of the oil that's a lot better to use that instead of paper towels. Serve, I hope you enjoy!!