Bring cream cheese, butter, and egg yolk to room temperature.

Mix 2 tbsp cream cheese and 2 tbsp butter until smooth.

Add 2.5 tbsp sugar and 1 pinch salt, then mix well.

Add 1 egg yolk and mix until smooth.

Sift 3 small cups cake flour and 1 small cup almond flour together.

Combine dry ingredients with wet mixture using a cutting motion.

Add 1 handful of crushed nuts and mix lightly.

Wrap dough in plastic wrap and chill in the freezer for 20 minutes.

Roll out dough between plastic wrap to desired thickness.

Cut cookies using a cookie cutter or small cup.

Preheat oven to 170°C (340°F) for 5 minutes.

Bake cookies at 180°C (356°F) for 15 minutes, rotating the tray halfway.