Combine flour and salt in a large bowl. Cut in butter and cream
cheese until well combined (a food processor works well for
this). Divide dough in half. Wrap in plastic and refrigerate
for at least one hour.
On a lightly floured surface, roll out dough to one-eighth inch
thickness. Cut out heart shapes with a two-inch cookie cutter.
Place half the cutouts on an ungreased cookie sheet. Place a
scant quarter teaspoon of preserves and a quarter teaspoon of
the almond paste in the center of each heart.
Combine egg and water. Brush edges of heart with egg mixture.
Top each heart with a second heart, pressing edges with the
tines of a fork. Brush finished hearts with an egg mixture.
If desired, sprinkle tops with coarse sugar.
Bake at 375 degrees
F for 10 to 12 minutes or until golden brown.