Prepare base guacamole in a mixing bowl. Dress guacamole with about 1 tablespoon of lemon juice and combine. Add apple into the guacamole, reserving 1 tablespoon or so for garnish, then stir in chipotle in adobo. Mound into serving dish and chill until you are ready to serve.
When ready to serve, toast almonds until very fragrant and deeply golden. Top guacamole liberally and entirely with toasted nuts, garnish with remaining apple.
- NOTE: I seed the chipotle pepper to dial back the heat level and purée a whole can at a time. You can place the leftover in the freezer. The next time you need some, break off 1 inch per tablespoon for your recipe.