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In a large mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, salt, vanilla and almond extract. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 3/4 cup toasted almonds.
Divide dough in half. Shape each half into a 7- to 8-inch roll. Roll dough rolls in 2/3 cup almonds. Wrap each roll in plastic wrap or waxed paper. Chill about 6 hours or until dough is firm enough to slice.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on the prepared baking sheet.
Bake for 12 to 14 minutes or until edges are light brown. Transfer cookies to a wire rack; cool.