7 ounces almond paste, such as Odense (not marzipan)

2 cups shelled, salted pistachios

3/4 cup plus 2 tablespoons granulated sugar

1/2 teaspoon kosher salt

1/4 teaspoon almond extract

1 cup rolled oats

1 cup powdered sugar

1. Place 8 ounces cream cheese in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, place in a large bowl if using an electric hand mixer.) Let sit at room temperature until softened.

2. Meanwhile, cut 7 ounces almond paste into 1/4-inch cubes (grate on the large holes of a box grater if using an electric hand mixer). Place 2 cups shelled, salted pistachios in the bowl of a food processor fitted with the blade attachment and pulse until finely chopped, almost powder.

3. Add the almond paste and 3/4 cup plus 2 tablespoons granulated sugar to the cream cheese. Beat on medium-high speed until evenly combined and smooth with little chunks of almond paste throughout, 2 to 3 minutes. Add 1/2 teaspoon kosher salt and 1/4 teaspoon almond extract and beat until just combined, about 1 minute. Turn the mixer off and scrape down the sides and bottom of the bowl.

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