Whisk together flour and salt in a large bowl, set aside.

Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium speed until pale and fluffy, about 2 minutes.

Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined.

Divide dough in half. Wrap each piece in plastic wrap and refrigerate for 30 minutes or until dough has firmed up enough to shape.

Place the dough on top of the plastic wrap and cover with another piece of wrap the same size.

Roll out the dough into a log about 2 inches in diameter. Freeze until firm, about 30 minutes or up to 2 weeks.

Preheat oven to 350F. Unwrap one log, lightly brushed with egg white, and roll in almond slices, coating completely.

Cut into 1/4 inch thick rounds. Space one inch apart on baking sheet lined with parchment paper.

Bake cookies, rotating halfway through, until golden around edges, 12 to 15 minutes. Let cool on wire racks. Repeat with the remaining log.