Cream the cream cheese and butter in a medium mixing bowl with the whisk attachment on medium high speed until fluffy.
Scrape off the butter and cheese mixture from the whisk and replace with a paddle attachment. Add sugar, salt and almond extract and beat on medium to combine.
Reduce mixer speed to low and slowly add the flour and mix until just combined.
Scrape the dough out onto a well-floured board (I used all-purpose flour for the board), and shape into a disk. Divide into four equal parts, shape each into a ball then flatten into a disk and wrap in plastic. Let the dough rest in the fridge for at least an hour.
For the almond paste, add almond meal, powder sugar and salt to a large bowl and mix to combine. Then add the almond extract and egg white and mix with a spatula until a paste form. Set aside, this can be made ahead and kept in the refrigerator for up to 10 days. This will yield about 14 oz.
When the dough is harden enough such that you can still roll it easily, take the disk of dough out of the fridge and roll out to about a 9” circle (working with one disk at a time).
Take a quarter of the almond paste, about 3.5 oz, and spread it on top of the dough. You want to first make a ring of marzipan about 1” – 2” from the edge of the circle, then use a spatula or your fingers, press and spread it out as closed to the edge as you can and into the middle of the circle leaving about 1” circle in the middle without almond paste. So basically you’re making a donut shape almond paste layer on top of the 9” circle of dough.
Then cut the circle into 12 triangles, first cut the circle into quarters, then cut each quarter into thirds. I used a pizza cutter for this step.
Roll the larger end of each triangle in to make a crescent shape cookie, place cookies on a parchment line baking sheet.
Repeat with the remaining 3 disks of dough and place the baking sheet in the fridge to let the cookies rest.
Preheat oven to 350°F.
Beat one egg with a tablespoon of water or milk to make egg wash.
Brush egg wash all over the cookies, spread sliced almond and sprinkle granulated sugar over the top.
Bake for 17 minutes, until the bottom of the cookies are brown.
Let cool completely on a wire rack, dust with powder sugar when cooled.