Almond Cream Cheese Triangles

1 ½ oz. cream cheese

1 tablespoon firm butter

1 cup Bisquick baking mix

1/4 cup milk

1 egg yolk

1 egg white, slightly beaten

1 tablespoon sliced almonds

1 tsp. sugar

Cream Cheese Filling:

4 oz. cream cheese softened

1/4 cup sugar

1/4 teaspoon almond or vanilla extract

    Heat oven to 425.

   Cut cream cheese and butter into baking mix, using pastry blender or fork 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 8x9 inch rectangle.

    Prepare Cream Cheese Filling.  Spread filling lengthwise over half of dough to within ¼ inch of edge.  Carefully fold dough over filling.

    Brush with egg white over top.   Sprinkle with almonds and sugar.

    Cut into two 4-inch squares; cut squares diagonally in half to form 4 triangles.

    Place on ungreased cookie sheet.

   Bake about 14 minutes or until golden brown.  Serve warm or cold.  Cover and refrigerate remaining triangles.