1/2 lb. unsalted butter, softened
8 oz. cream cheese, softened
2 c. all-purpose flour

FILLING:

Mix: 1 c. ground almonds

(1/4 cup sugar for topping)

Cream the butter and cream cheese together. Beat in flour, little at a time. Knead dough until all flour is incorporated. Refrigerate at least one hour. Divide into 2 portions.

Roll out each portion of dough into a circle about 1/16 inch thick. Cut circle into 16 pie shaped wedges. If dough is sticky, dust with flour.