Mix together cream cheese and almond extract. Gradually add 2 to 2 1/2 cups confectioners' sugar. Knead until no longer sticky. Shape into 3/4-inch thick balls. Roll in confectioners' sugar. Flatten balls by pressing an almond into the center. Set in candy paper cups. Let dry at room temperature. Store loosely covered in the refrigerator.
Makes 6 to 7 dozen candies.
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DESSERTS
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