Preheat oven to 170 degrees C and lightly grease two baking trays.
In a food processor process the almonds until very finely ground but not to a paste. Add half the sugar and whizz again to make sure they are evenly ground.
Combine the almond mixture, remaining sugar, butter, flour, salt and cream in a saucepan and cook over medium heat until butter is melted and you have a smooth batter. Remove from heat.
Drop batter by teaspoonfuls onto the baking sheets about 10cm apart. Bake 3-5 minutes or until just browning at the edges. Remove the baking sheet to a wire rack. When the biscuits are firm enough to lift, use a spatula to put the biscuits directly on the rack. Repeat with remaining batter.