Spread almonds in shallow pan. Toast at 350 degrees F for about 10 minutes or until almonds are a light, golden brown, stirring once or twice; cool.
Thaw 1 sheet puff pastry, 20 minutes. Unfold; cut into four rounds or squares with a sharp knife. Brush tops with egg white; sprinkle with 1/2 cup almonds and 1/2 cup cheese. Place on baking sheet and bake at 400 degrees F for 15 minutes or until puffed and golden; set aside.
Saute celery, onion and garlic in butter. Stir in flour. Blend in white wine and cook, stirring constantly until mixture boils and thickens.
Blend in mustard and thyme. Fold in ham, eggs, peas, red pepper, remaining 1 cup Swiss cheese and cream. Cook over low heat until cheese melts, stirring occasionally. Stir in remaining 1/2 cup almonds.
To serve, spoon sauce into individual bakers and top with almond-cheese puff or serve ham mixture over almond-cheese puffs.