Brown ground pork in a large nonstick skillet over medium-high heat for 8-10 minutes until crumbled and no longer pink; drain excess fat.

Add minced jalapeno pepper, chili powder, cumin, cinnamon, and salt to the cooked pork.

Cook, stirring occasionally, for 2 minutes to allow the spices to bloom.

Stir in golden raisins, 1/2 cup of chipotle salsa, and lime juice.

Remove the skillet from the heat and stir in toasted almonds and sour cream.

Let the pork mixture cool completely.

Preheat oven to 350°F (175°C).

Separate the refrigerated buttermilk biscuit dough into 8 biscuits, then separate each biscuit in half to make 16 rounds.

Roll each dough round on a lightly floured surface into a 4-inch circle.

Spoon the cooled pork mixture evenly into the center of each dough circle.

Fold the dough over the filling to form a half-moon shape.

Press the edges of the dough with a fork to seal the empanadas.

Cover the formed empanadas with plastic wrap and chill for up to 8 hours.

Place the chilled empanadas on lightly greased baking sheets.

Brush the top of each empanada evenly with lightly beaten egg.

Bake in the preheated oven for 15-20 minutes, or until golden brown.

Cool the baked empanadas on the baking sheets for 5 minutes before serving.

Serve the empanadas warm with the remaining 1 1/2 cups of chipotle salsa.