The paste:
In the bowl of a stand mixer, with the whisk attachment, cream the cream cheese, butter, and sugar until the mixture is fluffy.
Change the whisk to a flat beater, then incorporate the flour until the mixture forms a soft dough.
Shape the dough into a rectangle, then cut it into four.
Wrap each portion of dough in plastic wrap and refrigerate for 30 minutes or until the dough is firm.
Filling:
In a small bowl, mix together the almonds, white chocolate, and sugars. Set aside.
On a lightly floured surface, roll out one portion of dough into a rectangle of 12 inches x 8 inches (30 cm x 20 cm).
Spread one quarter of the apricot jam over the dough rectangle and sprinkle with one quarter of the almond mixture.
Starting from one of the long sides, roll the dough tightly.
Wrap the roll in plastic wrap and refrigerate for 1 hour or until the dough is firm.
Repeat with the remaining dough, jam, and almond mixture.
Preheat the oven to 350 F (180 C). Line two baking sheets with parchment paper and set aside.
Cut the dough rolls into 1/2 inch (1 cm) thick slices.
Place the dough slices on the prepared baking sheets, spacing them 1/3 inch (1 cm) apart.
Bake in the center of the oven for 20 minutes or until the cookies are golden brown.
Transfer the cookies to a cooling rack. Bake the remaining cookies in the same way.