Heat buttermilk in a saucepan until almost boiling, stir in cake crumbs, butter, sugar, ground almonds, egg, lemon rind and almond flavoring. Stir well and let stand for approx 5 minutes.
Unroll the pie crust and using a 2" biscuit cutter, cut out fifteen rounds. Place rounds in buttered mini muffin tins and spread jam in the base of each. Divide the filling equally among them. Bake at 425°F for 15 - 20 minutes, until firm and golden.