1.Process flour, almond meal, sugar and rind until combined. Add cream cheese and butter, pulse until crumbly. Add buttermilk, process until ingredients come together. Knead dough on floured surface until smooth.
2.Divide dough in half. Roll each half between sheets of baking paper until large enough to be cut each into a 22cm round; cut dough using 22cm cake pan as a guide. Discard excess dough. Cover rounds; refrigerate 30 minutes.
3.Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
4.To make filling, combine ingredients in small bowl.
5.Cut each round into 8 wedges, spread each wedge with a little filling mixture; roll from the wide end into a crescent shape. Place on oven trays, brush with egg white, sprinkle with flaked almonds.
6.Bake crescents about 25 minutes. Cool on trays.