Preheat the oven to 375°F.

1. Bring the milk to a boil and add the polenta flour, stirring until thickened.

2. Add the vanilla and spices, then fold in the almond powder, mixing well.

3. Roll out the puff pastry on a work surface and cut out circles.

4. Line the circles in mini muffin molds and fill with the previous mixture to the top, decorating with sliced almonds.

5. Bake for 10/15 minutes until the puff pastry is crispy.