To make the pastry, place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Add cream cheese cubes and knead until dough forms a ball. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour.

To make the filling, stir the apricot jam until it is spreadable. In a bowl, combine sugar, chopped nuts, and grated lemon zest.

On a lightly floured surface, roll out each half of dough into a large circle of at least 9 inches in diameter. Spread the jam evenly over each circle and sprinkle with the almond mixture.

Cut each circle into twelve wedges. Roll each wedge tightly from the wide end to the tip. Slightly curve the ends to form crescent shapes.

Place crescents on a parchment-lined baking sheet about 1 inch apart.

Preheat the oven to 350°F (175°C).

Beat the egg and brush it over the cookies. Sprinkle with chopped almonds.

Bake the cookies for 20 to 25 minutes or until golden brown.