For the paste:
Put the flour and salt in a food processor.
Disperse the cream cheese and butter pieces on top.
Pulse 6 to 10 times or until the mixture resembles coarse sand.
Form the paste into a ball and divide it in two.
Refrigerate each half in plastic wrap for at least 2 hours or up to a day.

Filling:
Melt the jam in a small saucepan.
Mix together the 2 tablespoons of sugar with the chosen spices (ginger and cardamom for me).
Prepare two baking sheets lined with parchment paper or a silicone mat.

On a floured surface, roll out the paste into two 11-12 inch (27.5-30 cm) disks.
Brush the paste with the melted jam.
Sprinkle with flavored sugar.
Evenly distribute the nuts (or almonds), dried cranberries, and white chocolate chips.
Place a silicone mat or parchment paper on the preparation and use a rolling pin to press the ingredients into the paste.

Using a pizza cutter or a sharp knife, cut the paste into quarters, and each quarter into 4 parts (each disk of paste is divided into 16 triangles).
From the outer edge of each triangle, roll the paste to give it the shape of a croissant.
Place each croissant on the baking sheets.
Refrigerate the rugelach for 30 minutes before baking.

Preheat the oven to 350 F (180 C) and place the baking rack in the middle.
Beat the egg and water together and brush the biscuits with it.
Sprinkle with the remaining sugar and bake for 20-25 minutes.