2 cups all-purpose flour
1/2 teaspoons salt
2 sticks unsalted butter, soften
3 ounces cream cheese, room temperature
1/2 cup sugar
1 tablespoon vanilla extract
1 egg white
1 cup almond slices, lightly toasted
Whisk together flour and salt in a large bowl, set aside.
Put butter and cream cheese in the bowl of an electric mixer fitter with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes.
Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined.
Transfer dough to a work surface. Divide in half, and shape each half into a log about 2 inches in diameter. Wrap each log in plastic wrap, freeze until firm, about 30 minutes or up to 2 weeks.
Preheat oven to 350F. Unwrap one log, lightly brushed with egg white, and roll in almond slices, coating completely. Cut into 1/4 inch thick rounds. Space one inch apart on baking sheet lined with parchment paper.
Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on wire racks.
Repeat with the remaining log.