Preheat oven to 400 degrees F.

Make the almond cream. In a food processor, pulse together 1 ½ cups sliced almonds, ½ cup sugar, and ¼ teaspoon salt until the nuts are finely ground. Add 2 eggs and ½ cup butter cut into small chunks and puree until smooth. Chill the almond cream for at least 1 hour or overnight.

Prepare the pie dough. Combine 1 ¼ cup all-purpose flour with 1 tablespoon sugar, ¼ teaspoon salt, ¼ cup cold butter, and 2 ounces cold cream cheese in a food processor. Pulse for 5-10 seconds or until the mixture is coarse and the butter and cream cheese is blended in. Slowly add the ice water 1 tablespoon at a time, pulsing just until the dough comes together. Alternatively, use your hands to mix the dough, adding water just until the dough starts to form. Wrap in plastic wrap and chill in the fridge while you prepare the filling.

Combine 18 ounces blackberries with ¼ cup brown sugar, the juice and zest of ½ lemon, 1 teaspoon vanilla, 1 teaspoon cinnamon, and 2 tablespoon cornstarch, gently mixing to coat.

Remove the dough from the refrigerator and place on a parchment paper. Dust with flour and roll out the pastry to about 14x12 inch rectangle. Transfer to a large rimmed baking sheet.

Spread the almond cream in an even layer on the dough, leaving a 1-inch border. Top the almond cream with the blackberries. Fold the pastry edge up and over the blackberries to create a 1-inch border. Brush the crust with the egg yolk wash and sprinkle the sliced almonds on top.

Bake galette for 40-45 minutes or until the pastry is browned. Cover with foil if the pastry gets too browned. Remove from heat and serve warm or at room temperature.