Over medium heat, toast almonds in dry pan 1-2 minutes. Stir constantly until golden brown. Remove from pan. Add remaining butter to pan and melt. When it begins to turn brown and smell nutty, remove pan from heat. Butter browns shortly after it stops sizzling, so listen closely when it's ready. Add white cooking wine and 2 tsp. lemon juice. Return to heat, bring to a boil, and cook 1-2 minutes, until sauce reduces slightly. Remove pan from heat and stir in almonds.