In a pre-heated 350F (180C) oven toast the nuts. Place the nuts on a cookie sheet and bake for approximately 5-8 minutes. Move them immediately to a clean bowl to cool completely. Don't let them cool on the sheet or they will continue to bake.
In the mixing bowl add the cream cheese and butter and cream on medium speed until light and fluffy, approximately 2 minutes, add the sugar and beat to combine, then sift in the flours and mix on low just to combine.
Move the dough to a lightly floured flat surface, form into a ball and wrap in plastic wrap, refrigerate for 1 hour.
While the dough is chilling make the filling. In a food processor or blender add the nuts, sugars and cinnamon and blend or pulse until finely chopped. Set aside.
Pre-heat oven to 350F (180C). Line a cookie sheet with parchment paper.
Remove the dough from the fridge and roll on a floured flat surface into a 10 inch (25 cm) circle. Spread the apricot jam on top and sprinkle the nut mixture on top of the jam, spreading evenly.
Cut the circle into 8 wedges, roll each wedge up from the large end and shape into a crescent. Place the crescents on the prepared cookie sheet. Brush with the egg wash and sprinkle with sugar.
Bake until golden brown, approximately 25 minutes. Let cool 10 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!