1In medium bowl, beat flour, butter, cream cheese and almond extract with electric mixer on medium speed until well blended and crumbly. Press dough into ball; flatten slightly, wrap in plastic wrap and refrigerate about 1 hour 30 minutes or until firm.
2Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). Divide dough in half (refrigerate half of dough until needed). On lightly floured surface, roll half of dough 1/4 inch thick. Cut into 2 1/2-inch rounds. On ungreased cookie sheet, place rounds 1/2 inch apart. Reroll any remaining dough.
3Place 1/4 teaspoon of the jam off center on each cookie to within 1/4 inch of edge. Fold cookies in half over jam; press edges firmly with fingers. Seal edges with tines of fork. Brush cookies with egg white. Sprinkle with almonds and sugar.
4Bake 11 to 15 minutes or until edges are golden brown and tops are lightly browned. Immediately remove from cookie sheet to wire rack. Cool completely, about 15 minutes.