1. In a heavy 10- to 12-inch skillet, heat 2 tablespoons of the olive oil over high heat until a light haze forms above it. Add the ground beef and cook it, stirring constantly to break up any lumps.
2. When the beef shows no sign of pink, stir in the onions and garlic. Reduce the heat to moderate and cook for 4 or 5 minutes before adding the tomatoes, apples, chilies, raisins, green olives, cinnamon, cloves, salt and pepper.
3. Simmer, uncovered, over low heat for 20 minutes, stirring occasionally.
4. In a small skillet heat the remaining 1 tablespoon of oil over moderate heat, tipping the skillet to coat the bottom evenly. Add the almonds and fry them for 2 or 3 minutes, or until they are golden brown.
5. Be careful not to let them burn. Spread the almonds on a double thickness of paper towels to drain. Then stir them into the "Picadillo" a few minutes before serving it.
6. "Picadillo" may be served as a main-dish course, accompanied by rice or beans. Or it may be used as filling for tamales, tacos or green peppers.
