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["Put almonds, almond extract, and about 2 tbsp. rice flour in a food processor and whirl until almonds are very finely ground. Add remaining rice flour, the oat flour, granulated sugar, salt, and baking soda. Pulse to blend thoroughly. Add cream cheese and butter, cutting both into chunks as you add them. Pulse just until mixture forms a smooth dough. ""If you work it too long, the cookies will be too crumbly."" Scrape bowl and blend in any stray flour at the bottom with your fingers.", "Turn dough out onto a sheet of waxed or parchment paper and form it into a rough log about 10 in. long. Lay a long side of the waxed paper over dough log and set a ruler lengthwise against the log; then press the ruler against the log, squeezing it until it's smooth (it will get longer). Twist ends to seal. Chill until firm enough to handle, 30 minutes, and roll into a rounder shape. Chill at least 3 1/2 hours more (preferably overnight).", "Position racks in upper and lower thirds of oven and preheat to 325u00b0. Line 2 large baking sheets with parchment, or butter them.", "Unwrap dough and roll log in coarse sugar to coat it completely. Use a thin, sharp knife to cut 1/4-in.-thick slices. ""It's good to use a ruler, because thinness makes a difference in baking time and texture. Also, if the dough is cracking, don't panic. Just let it warm up at room temperature for a few minutes before slicing."" Place cookies about 1 in. apart on baking sheets.", "Bake cookies, rotating pans from top to bottom and from front to back halfway through. ""This is so important because the heat in ovens isn't even."" Bake until golden brown at the edges and well browned on the bottom, 20 to 25 minutes. ""Most people underbake their cookies. You want them to get a toasty flavor.""
