Soak corn husks in warm water until soft, about 1 hour. Drain and throughly dry corn husks.
Toast almonds in 2-quart saucepan over medium heat until golden brown, about 3 minutes; remove. Stir in guava paste, water, 1/4 cup sugar and cinnamon and cook over medium heat, stirring frequently, until completely melted, about 10 minutes. Stir in toasted almonds.
Beat Country Crock® Spread on medium speed with paddle attachment until fluffy. Beat in remaining 1/2 cup sugar until sugar is incorporated. Slowly beat in masa harina, then baking powder until mixture looks like a course crumble. Slowly add milk until dough is dense and moist. Beat in melted guava mixture and beat until combined, adding more milk, if needed, until spreadable consistency.
Spread 1/4 cup masa dough onto each husk. Fold sides of corn husk to center, wrapping the filling. Fold one end of corn husk up against the seam to seal.
Arrange tamales vertically in steamer basket over a pot over boiling water, top with extra husks. Cover with lid and steam until husks pull away from filling, about 45 minutes. Check water level often and add additional water as necessary to avoid burning tamales. Cool tamales 3 minutes before serving.