In a large bowl, which the flour and salt together. Set aside
In a different large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter, cream cheese, and sugar together on a medium speed until completely smooth and creamy. that will take about 1 – 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula.
Add the eggs, vanilla, and almond extract and beat on medium speed just until combined.
With the mixer running at low speed, add the flour mixture and mix until incorporated. Divide the dough into two balls and flatten each ball into a round flat disc with your palm. Wrap each dough in plastic wrap and chill for about 2 hours.
Once the dough is chilled, preheat the oven to 350 °F (180 C) and position the rack in the center of the oven. Line three baking sheets with parchment paper.
Unwrap the dough, place it on parchment paper, then use the rolling pin to roll out the dough to an even thickness (1/4 inch). Sprinkle some of the chopped toasted almond onto the dough and roll for the nut to stick to the dough.
Use a medium cookie cutter to cut out desired shapes. Repeat with the second dough and place the cookies 2 inches apart on the prepared pan. Place the pan into the freezer to firm up the cut-out cookies for about 10- 20 minutes before baking. Gather the remaining dough and repeat.
Bake the cookies for 11-13 minutes, or until the cookies have a very light brown color at the edges. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely