Blanch beans in large pot of boiling, salted water 4 to 6 minutes, or until bright green and just tender. Transfer to bowl of ice water to stop cooking, and drain once cold.Melt butter in large skillet or Dutch oven over medium-high heat. Add shallots, and cook 4 minutes, or until golden, stirring frequently. Add beans; cook 1 to 2 minutes, or until heated through. Season with salt and pepper, then toss with almonds.