It is really important that the cream cheese is completely at room temperature. I leave my cream cheese out for several hours to accomplish this. If your bricks aren't room temperature, they won't be able to smooth out. Additionally, make sure that you are using brand name cream cheese and it is full fat. I've made the mistake of using off brand and the results aren't good.
**I have received two comments that the recipe tastes too strongly of almond extract. I really love almond extract and think that it is very reminiscent of cake batter, so for me it really works in this recipe. If you don't like almond extract, you will want to reduce the amount in this recipe.