ALMOND CREAM CHEESE TRIANGLES

1 (3-ounce) package cream cheese, softened
2 tablespoons cold butter or margarine
2 cups Bisquick baking mix
1/3 cup milk
1 egg yolk
FOR THE CREAM CHEESE FILLING:
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1/2 teaspoon almond extract
ADDITIONAL INGREDIENTS:
1 egg white, slightly beaten
2 tablespoons slivered almonds
2 teaspoons sugar

Preheat oven to 425 degrees F.

Cut cream cheese and butter into baking mix, using pastry blender or 2 knives, until mixture looks like fine crumbs. Stir in milk and egg yolk. Turn onto surface well dusted with baking mix; gently roll in baking mix to coat. Knead 10 times. Roll dough into 16x8-inch rectangle.

PREPARE CREAM CHEESE FILLING:
Mix all ingredients together in a medium bowl until smooth.

Spread filling lengthwise over half of dough to within 1/4 inch of edge; carefully fold dough over filling. Brush egg white over top. Sprinkle with almonds and sugar. Cut into four 4-inch squares; cut squares diagonally in half to form 8 triangles. Place on ungreased cookie sheet.

Bake about 14 minutes or until golden brown.

Serve warm or cold. Cover and refrigerate any remaining triangles.

Servings: 8
Source: Betty Crocker Magazine #155, October 1999