Put butter and cream cheese in the bowl of an electric mixer fitter with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes.
Mix in sugar and vanilla.
Reduce speed to low. Add flour and salt. Mix until just combined.
Transfer dough to a piece of plastic wrap. cut in half and move half to another piece of plastic wrap, Shape each half into a log about 2 inches in diameter. Seal each and freeze until firm, about 30 minutes or up to 2 weeks.
Preheat oven to 350°F Unwrap one log and cut into 1/4 inch thick rounds, thinner if possible. Press each round in the almonds.
Space one inch apart on baking sheet lined with silpat. If you don't have silpat, use parchment paper.
Bake cookies, rotating halfway through, until golden around edges, 18 to 22 minutes.