Instructions

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Set aside.
• In a large mixing bowl, combine 1 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/4 cup cream cheese. Use a large rubber spatula (or a hand mixer on low) to blend until uniform and paste-like.
• Add 6 tablespoons melted unsalted butter and 1/4 cup vegetable oil to the sugar–cream cheese mixture; stir until smooth.
• Add 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract; stir until the mixture is smooth and glossy.
• Pour the dry ingredients into the wet ingredients and fold gently until just incorporated and no streaks of flour remain. The dough will be fairly soft and slightly oily. If it feels too sticky to handle, chill the dough for 20–30 minutes to firm it up.
• While the dough chills (if needed), make the filling: in a clean bowl, knead together 8 ounces almond paste, 2 teaspoons light corn syrup, 1/2 cup powdered sugar (reserve a little additional powdered sugar for dusting as needed), and 1/2 teaspoon orange blossom water if using. Use a light dusting of powdered sugar to prevent sticking as you work. Knead until smooth and evenly combined.
• Shape the almond-paste filling into small balls about 3/4 inch in diameter (approximately 1/2 teaspoon each). Flatten each ball slightly into a 1-inch disk. Set the filling disks aside on a plate.
• Lightly crush 1 cup sliced almonds and spread them on a small plate for coating.
• Portion the cookie dough by tablespoonfuls. For each cookie: take one tablespoon of dough, split it into two equal pieces, and flatten each piece slightly in your palm. Place one almond-paste disk on top of one flattened dough piece, cover with the other dough piece, and pinch the edges to seal completely so the filling is enclosed.
• Smooth the sealed cookie into a flattened ball (about 1-inch thick), then press the top and sides into the crushed sliced almonds until the cookie is fully coated. Place the coated cookie on the prepared baking sheet, leaving about 2 inches between cookies. Repeat with remaining dough and filling.
• Bake the cookies at 350°F for 10–12 minutes, or until the tops are puffed and the edges are lightly golden brown.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat baking with any remaining dough.
• Store cooled cookies in an airtight container for up to 5 days.