Cream the room-temperature butter and cream cheese together.

Add sugar and salt to the creamed mixture and mix well.

Sift cake flour and almond powder into the mixture and combine.

Form the dough into a rectangular shape and wrap it in plastic wrap.

Refrigerate the dough for 2 hours.

Cut the chilled dough into 2cm slices.

Use chopsticks to create decorative patterns on the cookies.