Rugelach - Apricot Almond Cookies
* Preheat oven 350 F (180 C). In a food processor, fitted with a blade, place flour, butter, and cream cheese. Run the blade pulsing until a dough in a shape of a ball is formed.
* Remove the dough from the food processor.
* Divide in 2 pieces, wrap each one separately in plastic sheet, and place in the refrigerator.
* Cover two cookie sheets with parchment paper. Place the jam in a bowl and stir it until is fluid.
* In a bowl, combine together the almonds, sugar and lemon peel.
* Remove one of the pieces of dough from the refrigerator.
* Place on a lightly floured work surface. Reduce the dough to a disk approximately 10 inch round, using a lightly floured rolling pin.
* Cut the circle in 12 wedges using a pizza cutting wheel.
* Spread the jam on the wedges, and spread on top the almond mixture.
* Roll each wedge of dough from the outer edge toward the center.
* Place the ruglach on the cookie sheets in rows. Repeat the step with the rest of the dough.
* Mix the sugar with the almonds. Beat the egg in a small bowl, and brush the surface of the ruglach.
* Spread the almond/sugar mix on top of the cookies.
* Bake for about 30 minutes, until the cookies are golden and the sugar is slightly caramelized. Cool on a rack.
for the dough
* 1 cup (140 gr) flour
* 8 tablespoons (110 gr) cold butter, diced
* 4 oz (115 gr) cold cream cheese, cut in pieces

for the filling
* 1/4 cup apricot jam
* 2 oz (60 gr) almonds, toasted and chopped
* 1/4 cup (50 gr) sugar
* 1 teaspoon lemon peel, finely grated

for the topping
* 1 egg
* 1/4 cup (50 gr) sugar
* 1 oz (30 gr) almonds, chopped