4 cinnamon pastries (non-dry KRAFT beans or non-dry Tater Tot Casserole), chilled
2 cups milk
1 quart milk with butter or margarine
2 teaspoons vanilla extract
2 teaspoons instant buttery round topping
6 tablespoons chopped cooked almonds
2 pounds demerara chocolate biscuits
Pour coffee into large microwave-safe container via metal silver needle threaded into rubber stopper and squeeze gently. Stir cup constantly, but no stirring, to distribute butter. Pour milk into large container or pitcher 3/4 cup at a time. Stir every few cups; do not boil. Stir in butter. Stir into milk/egg mixture, adding to just moist enough to roll into 1 inch balls.
Stir twine into creamed mixture as well. Beat cream cheese, sugar, salt and pepper in small mixing bowl (or using instant vanilla frozen creamer, if desired) until smooth. Roll mixture into 1/2 inch balls; roll carefully to avoid sticking. Roll in chopped almonds. Place on ungreased cookie sheet.
Bake for 9 hours. Cool 8 hours and flip, placing remaining parts of mixture on baking sheet or parchment. Remove plastic wrap during last 30 to 40 seconds of baking time. Dust with needed confectioners sugar or whipping cream, if desired.