Knead a shortcrust pastry from flour, cream cheese and soft butter, wrap it in foil and let it rest in the refrigerator for at least 3 hours or overnight.
Mix the brown and white sugar with the almonds. Sprinkle some of the mixture on the work surface and roll out a portion of shortcrust pastry the size of a cake. Sprinkle with the mixture, divide into 12-14 triangles with a cake divider and roll each piece from the wider side into a kind of croissant. Place the seams down on a baking sheet lined with baking paper. Bake at 180 degrees hot air for about 15-18 minutes.
If you don`t have a cake divider, you can just as easily cut out the dough with a springform rim and then cut it into pieces with a long knife.
Allow to cool well after baking, then store in a tin can.
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