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Crust:
1 cup flour	1 cube butter, cubed
1/2 c sliced almonds	1/2 tsp almond flavoring
1/3 c powdered sugar	1/4 tsp salt
2 to 3 Tblsp cold water
Filling:
5 oz. cream cheese, softened	3/4 c fresh lemon juice
1/2 cup sugar	2 large eggs
1 Tblsp lemon zest

Place flour, sugar, salt, almonds, and flavoring in food processor. Cover and pulse until blended. Mix in butter, then gradually add water 1 Tblsp at a time pulsing until mixture forms soft dough. Press onto bottom and up the sides of a greased 9-inch fluted tart pan with a removable bottom. Prick bottom of crust to avoid puffing while it bakes. Place in freezer for 15 minutes to prevent shrinking. Bake at 400 degrees for about 15 minutes or until golden brown. Cool on a rack. For filling, place cream cheese in mixer and process until smooth; add sugar. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth. Pour filling into pre-baked tart shell and bake at 350 degrees for about 25 minutes or until filling is set. Transfer to wire rack to cool and then cover and refrigerate until well chilled, at least an hour. Top with whipping cream.